Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of the baking pan. Bake for 10 minutes, then remove from the oven and set aside.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract and mix well.

Add eggs one at a time, mixing well after each addition. Gently fold in the blueberries.

Pour the filling over the crust and spread evenly. Bake for 30 minutes or until the center is set.

In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to burst and the mixture thickens, about 5-7 minutes.

Remove from heat and let cool slightly. Spread the blueberry topping over the baked cheesecake bars.

Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 2 hours before cutting into squares and serving.