# What You'll Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/3 cup unsalted butter, melted
→ Cheesecake Filling
04 - 16 oz cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 1/4 cup sour cream
08 - 2 tbsp all-purpose flour
09 - 2 tsp finely grated lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 tsp vanilla extract
→ Blueberry Swirl
12 - 1 cup fresh or frozen blueberries
13 - 2 tbsp granulated sugar
14 - 1 tsp lemon juice
15 - 1 tsp cornstarch mixed with 1 tbsp water
# Directions:
01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture firmly into the bottom of the prepared pan.
03 - Bake the crust for 8 minutes. Remove from oven and allow to cool slightly.
04 - In a saucepan over medium heat, cook blueberries, sugar, and lemon juice until berries burst, about 4 minutes. Stir in cornstarch mixture and cook for 1 to 2 minutes until thickened. Remove from heat and set aside to cool.
05 - Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing until just combined. Incorporate sour cream, flour, lemon zest, lemon juice, and vanilla extract.
06 - Pour cheesecake filling over cooled crust and spread evenly. Drop spoonfuls of blueberry sauce atop filling and gently swirl with a knife or skewer.
07 - Bake for 30 to 35 minutes, until center is set but slightly jiggly.
08 - Remove bars from oven and cool to room temperature. Refrigerate for at least 3 hours to set before slicing.
09 - Lift bars out using parchment overhang, slice into 12 portions, and serve chilled.
