# What You'll Need:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely crushed
02 - 5 1/2 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Layer
04 - 14 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup heavy cream, cold
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon pure vanilla extract
→ Blueberry Swirl
10 - 1 1/3 cups fresh or frozen blueberries
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon lemon juice
13 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# How-To Steps:
01 - Line a 9x9 inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine crushed graham crackers, melted butter, and granulated sugar. Mix thoroughly until all crumbs are moistened. Press the mixture firmly and evenly into the base of the prepared pan. Refrigerate while you prepare the filling.
03 - In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring regularly, until the berries burst and release their juices, about 5 to 7 minutes. Stir in the cornstarch slurry and simmer for 1 to 2 minutes, until thickened. Set aside to cool completely.
04 - In a large bowl, beat cream cheese with powdered sugar using an electric mixer until smooth. Add lemon juice, lemon zest, and vanilla extract, blending until well incorporated.
05 - In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture, ensuring the filling is smooth and airy.
06 - Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
07 - Dollop the cooled blueberry sauce across the cheesecake layer. With a knife or skewer, gently swirl the sauce for a marbled effect.
08 - Cover and refrigerate for at least 4 hours, or until the filling is firm and set.
09 - Lift the set bars from the pan using the parchment overhang. Slice into 12 squares and serve chilled.
