Preheat oven to 325 degrees. Grease the bottom of a 9 X 9 square pan then line with with parchment paper, this will allow for easy removal and cutting of the bars. Be sure to leave an overhang.

Add the graham crackers to a ziplock bag and crush them with a rolling pin until they are fine crumbs(you can also use a food processor). In a medium bowl add the melted butter, graham cracker crumbs and the sugar, mix until combined, then spread over the bottom of  the pan. Use the back of a cup to press crumbs evenly. Bake for 10 minutes. Remove from oven and cool.

In a small mixing bowl, combine the fresh berries, sugar and lemon juice, mix gently and set aside.

In a medium size mixing bowl, combine all ingredients for topping. Cut the butter in with a pastry blender, a pair of forks or your hands until the mixture resembles small crumbs. Set this aside.

In the bowl of a stand mixer, beat together ROOM TEMPERATURE cream cheese, and sugar on medium speed until smooth.You can also use a hand mixer. Then add vanilla extract, lemon juice, lemon zest and eggs one at a time. Mix on low speed until incorporated.

Pour the creamy cheesecake filling over the baked and cooled crust. Spread evenly with a spatula. Add the blueberry topping and evenly cover  the cheesecake layer.

Add crumb topping and spread so mixture is even.

Bake cheesecake bars for 35-40 minutes or until the cheesecake is slightly jiggly and the crumble is golden brown.

Cool the bars on a wire rack to room temperature then refrigerator at least 3 hours, preferably overnight. Remove bars from pan then cut, serve and enjoy!