Blueberry Lime Ginger Cheesecake Bars

Happy Memorial Day.  Whoever decided to celebrate a federal holiday on a Monday...genius!  What a glorious long weekend.  When I was growing up in Michigan, Memorial Day weekend signified the start of the summer season.  Pools get filled, patio furniture is brought out of storage and the grill is scrubbed and fired up.  I'm enjoying all my summer holiday favs today--grilled dogs, tuna pasta salad, tons of fresh fruit and cheesecake. Tomorrow I get back on my diet, I swear.

I still have a few blueberries left over from my trip to The Blue Bayou Farms and have decided to throw them together with some fresh lime and ginger into this cheesecake bar recipe.  Such a fragrant and tasty trio, I use it a lot....you'll see :)

BLUEBERRY LIME GINGER CHEESECAKE BARS
Yield: 9 x 9 pan

BASE:
1C graham cracker crumbs
1tsp ginger
2tbl sugar
1/2 stick butter, melted

1.  Combine all and press into a greased 9 x 9 pan.   I also lined the pan with parchment paper and left an overhang of paper over the edges.  Once cooled, it was much easier to lift the cheesecake in one piece from the pan.
2.  Bake at 325 for 12 minutes.
3.  Cool.

FILLING:
16 oz cream cheese, room temperature
2 eggs, at room temperature
2 limes, zested
3 limes, juiced
1/2C sugar
1 1/2C blueberries
powdered sugar, for dusting

1.  Mix cream cheese, eggs, zest, juice and sugar until well combined and smooth.
2.  Pour into cooled crust.
3.  Sprinkle blueberries evenly over the top.  They will sink into the batter as they bake.
4.  Bake 35-38 minutes.
5.  Cool at least 3 hours before removing from pan and cutting.
6.  Dust with powdered sugar prior to serving.

Happy Memorial Day and thank you to the active servicemen and women and all veterans for your service to our country.  Enjoy!