Blueberry Swirl Cheesecake Bars

Ingredients

• 1 cup frozen blueberries (for the blueberry swirl)
• 2 tsp lemon juice (for the blueberry swirl)
• Pinch of lemon zest (for the blueberry swirl)
• 3 tsp granulated sugar (increase to 4 if you think your blueberries are more tart or you want it sweeter) (for the blueberry swirl)
• 1/2 tsp cornstarch (for the blueberry swirl)
• 1 1/2 cups graham cracker crumbs (~12 crushed graham cracker sheets) (for the crust)
• 1/4 cup (50g) granulated sugar (for the crust)
• 6 tbsp (85g) unsalted butter, melted (for the crust)
• 16 oz (454g) cream cheese, softened (block-style, not spreadable) (for the filling)
• 1/2 cup (100g) granulated sugar (for the filling)
• 2 tbsp (30g) sour cream, room temp (for the filling)
• 1 tsp vanilla extract (for the filling)
• 1 tbsp all-purpose flour (for the filling)
• 1 egg, room temp (for the filling)

Instructions

1. In a saucepan combine the lemon juice and cornstarch, mix until the cornstarch dissolves. Add the blueberries, lemon zest, and sugar. Cook over medium heat for about 5-8 minutes until slightly thickened. Stir occasionally and mash some of the berries as they soften.
2. Let cool completely.
3. Preheat the oven to 325°F (163°C).
4. To make the crust, combine graham cracker crumbs, sugar, and melted butter. Press into a parchment lined 8x8 pan and bake for 8-10 minutes. Let it cool.
5. Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and flour.
6. Add the egg and mix on low speed or by hand until just combined.
7. Spread this filling over the crust.
8. Drop spoonfuls of the blueberry mixture on top then gently swirl with a knife or chopstick.
9. Bake at 325°F (163°C) for 35-40 minutes until the edges are set and the center has just a slight jiggle.
10. Cool for at least 30 minutes at room temp, then chill for 3 hours before slicing.