Preheat the oven to 350 degrees.
Line an 8 inch pan with parchment (optional) and lightly spray with non-stick spray. Set aside.
For the crust: stir the butte and graham crackers together with a fork. Press firmly into the bottom of the prepared pan.
Bake for 8-10 minutes until light brown and fragrant.
Combine the cream cheese and sugar in a mixing bowl. Whisk with a hand mixer until light and fluffy, about 1 minute.
Stir in the lemon juice, milk, and vanilla until combined and smooth. It's ok if there are a few small lumps from the cream cheese.
Add the eggs, stirring until only just combined.
Pour the batter over the baked crust. Sprinkle with fresh or frozen whole blueberries OR swirl with blueberry jam by dropping small spoonfuls over the batter and swirling with a toothpick.
Bake 20 to 30 minutes or until the center looks like it has set.
Cool until room temperature and refrigerate for at least 2 hours if not overnight.