Using a medium bowl, add the graham cracker crumbs, brown sugar and melted butter; stir until well combined.

Line an 8”x8” baking pan with parchment paper or wax paper. Spray top of paper with nonstick cooking spray.

Press the graham cracker mixture evenly into the bottom and sides of pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Cover and refrigerate for 1 hour.

Using a medium saucepan, add the blueberries, sugar and lemon juice; stir until well combined.

Place over medium-high heat until mixture begins to simmer. (Note: The blueberries will pop at this stage.)

Reduce heat to medium and let simmer, stirring occasionally, until mixture thickens and coats the back of a spoon.

Transfer mixture into a small bowl and cover with plastic wrap.

Refrigerate for 1 hour, or until cold. (Note: Mixture will thicken as it cools.)

Using a hand mixer, blend together the cream cheese, powdered sugar and vanilla extract until smooth.

Fold in the whipped topping.

Spread the cheesecake filling evenly on top of the graham cracker crust.

Drop several spoonfuls of the blueberry jam on top of the cheesecake layer. Using a knife, swirl the blueberry jam into the cheesecake.

Cover and freeze for at least 2 hours or overnight. Slice into bars before serving.