Homemade Blueberry Sauce Instructions

1. Place blueberries, cornstarch, lemon juice, vanilla extract, and granulated sugar into a sauce pan and stir until evenly combined. Let the mixture come to a boil over medium-high heat, stirring continuously.
2. Once sauce begins to boil, reduce the heat to medium and simmer for 5-8 minutes, stirring frequently until the blueberries have broken down and the mixture has thickened and is no longer runny.
3. Remove from heat and allow sauce to cool completely.

Graham Cracker Crust Instructions

1. Adjust oven rack to the 2nd level mark and preheat oven to 325 degrees F.
2. Spray the bottom and sides of an 8″ x 8″ cake pan with a non-stick spray and place a sheet of parchment paper with the sides hanging over. Lightly spray the sides and bottom of the parchment paper with the baking spray and set aside.
3. Prepare graham cracker crust by pulsing graham cracker sheets in a food processor, or place graham crackers in a resealable bag and mash with a meat tenderizer until they are fine crumbs. Transfer to a mixing bowl, add in melted butter, and mix until evenly combined.
4. Pour the graham cracker mixture into prepared 8″x8″ pan and press down evenly using the bottom of a measuring cup or glass.
5. Bake for 8-10 minutes or until it is a light golden brown, and let cool while you prepare the cheesecake filling.

Cheesecake Filling Instructions

1. Using an electric hand-mixer or a stand mixer fitted with a paddle attachment, beat the softened cream cheese for 2-4 minutes on medium-high speed until it’s smooth, light, and creamy in texture. Make sure you scrape down the sides every so often to ensure everything is well incorporated.
2. Next, add in the eggs, vanilla extract, lemon juice, granulated sugar, and all-purpose flour, and beat together until smooth and combined.
3. Pour the cream cheese filling over the slightly cooled graham cracker crust, and use a spatula to level the mixture in the pan.
4. Next, use a small cookie scoop or spoon and add dollops of the cooled, blueberry sauce over top of the cream cheese filling.
5. Using a knife or toothpick begin to create swirls by drawing vertical and horizontal lines. I normally do two passes both vertically and horizontally, which creates a beautiful marbled look.
6. Place cheesecake bars in the oven and bake for 40-50 minutes. The cheesecake bars will be done when you gently shake the pan back and forth and only the center of the bar slightly jiggles. Alternatively you can use an instant read thermometer and insert in the filling 1″ from the edge. It should read between 180-190 degrees F.
7. Remove from the oven and allow the cheesecake bars to cool completely on a cooling rack before refrigerating for 2 hours to overnight.*
8. After the cheesecake bars have fully chilled, remove from fridge, and lift out the parchment paper to transfer to a cutting board.
9. Use a sharp knife and cut into bars. For clean slices, wipe the knife clean with a damp cloth between slices.