1. Preheat the oven to 325 degrees Fahrenheit.
2. Grease or spray an 8 x 8 inch baking dish. Line the dish with parchment paper leaving an overhang, so you can pull the cheesecake out of the dish when is done.
3. Stir the graham cracker crumbs, butter, sugar and cinnamon in medium bowl until well mixed.
4. Press the crumb mixture firmly into the bottom of the baking dish. Bake for 10 to 12 minutes or until lightly golden and fragrant. Remove from the oven and let it cool.
5. In the bowl of an electric mixer, beat the cream cheese and sugar until smooth, add the eggs one at a time, beating in between each addition. Add the lemon zest and juice and the vanilla and beat until well combined and smooth.
6. Pour the cream cheese mixture into the cool crust.

TO MAKE THE BERRY SWIRL

1. Add the raspberries and sugar to a food processor or blender and puree until smooth.  Press through a fine mesh strainer, discarding any seeds and pulp that remain.  
2. Using a spoon, dollop the raspberry sauce on top of the unbake cheesecake, and swirl into the batter using a skewer or a fork. 
3. Top the cheesecake with the blueberries, pressing lightly. Bake for 30 to 35 minutes or until set around the edges.
4. Cool and then refrigerate for at least 3 hours. Once set, remove from the baking dish using the parchment paper.
   
   
5. Cut into bars and enjoy!