These blueberry cheesecake bars are baked on a crunchy brown sugar and pecan shortbread crust. Fresh lemon zest and juice flavor the cream cheese filling.
In a bowl, combine the flour, pecans, brown sugar, and softened butter. Work the mixture together with fingers until crumbly. Reserve about 1/2 cup of the crumbs and set aside.
Pat the remaining crumbs in the prepared baking pan. Bake for 12 minutes, or until lightly browned. Remove to a rack to cool.
Meanwhile, in a mixing bowl, beat the cream cheese until smooth. Beat in the lemon juice and zest, granulated sugar, vanilla, and egg. Beat on medium speed for 2 to 3 minutes, scraping the sides of the bowl occasionally.
Spread the cream cheese mixture on the browned crust. Sprinkle evenly with the blueberries and then sprinkle the reserved crumb mixture over the blueberries.
Bake for 25 to 30 minutes longer, or until lightly browned.
Cool and then cover and refrigerate until serving time.