• Preheat the oven to 325°F and line a 9 x 13-inch baking pan with parchment paper.

Make the Crust:

• In a medium bowl, mix together the graham cracker crumbs, sugar and melted butter.
• Press the mixture into the bottom of the prepared pan.
• Bake the crust for 10 minutes, then set aside to cool.

Make the Cheesecake Filling:

• In a large bowl, beat the cream cheese and sugar until smooth. This takes about 3 minutes on a medium speed.
• Add the vanilla extract and eggs one at a time, mixing well after each addition.
• Fold in 4 tablespoons of the flour and mix until well combined.
• Toss the blueberries with the remaining 2 tablespoons of flour.
• Gently fold the blueberries into the cheesecake mixture.

Assemble and Bake:

• Pour the cheesecake mixture over the cooled crust.
• Bake for 35 to 40 minutes or until the edges are set and the center is jiggly but not runny.
• Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours before cutting into bars.

Make the Blueberry Jam (Optional):

• In a saucepan over a medium heat, combine the sugar, water, blueberries, and lemon juice.
• Bring to a boil, stirring occasionally and then boil for about 10 minutes or until thickened.
• Allow the jam to cool before drizzling over the bars.