# What You Need:
→ Crust
01 - 7 ounces (about 14 sheets) graham crackers or digestive biscuits, finely crushed
02 - 5.5 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 - 1.5 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 Make:
01 - Line a 9x9 inch baking pan with parchment paper, leaving enough overhang on the sides for lifting later.
02 - In a medium bowl, combine crushed graham crackers, melted butter, and granulated sugar until the mixture resembles damp sand. Firmly press into an even layer at the bottom of the lined pan. Chill while preparing the filling.
03 - Combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5 to 7 minutes, stirring, until the berries burst and release their juices. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until thickened. Let cool completely.
04 - Beat cream cheese and powdered sugar in a large bowl until smooth. Mix in lemon juice, lemon zest, and vanilla extract until fully incorporated.
05 - In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and smooth.
06 - Evenly spread the cheesecake filling over the chilled crust and smooth the top with a spatula.
07 - Dot spoonfuls of blueberry sauce over the cheesecake layer. Use a knife or skewer to gently create a marbled swirl pattern.
08 - Cover with plastic wrap and refrigerate for at least 4 hours, or until the bars are firm.
09 - Lift the set bars from the pan using the parchment overhang. Slice evenly into 12 squares and serve chilled.
