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Steps
1
Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.
2
In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan. Bake 10 minutes. Cool.
3
Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and 1/2 cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries.
4
In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
5
Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut into 3 rows by 3 rows. Store in refrigerator.
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Replace the blueberries with blackberries or raspberries.
To chill the bars faster and make cutting them easier, place in the freezer for about 20 minutes.
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