Blueberry Cheesecake Bars

Graham Cracker Crust

• 1 ¼ cups graham cracker crumbs — fine
• ¼ cup sugar
• ½ cup butter — very soft

Cheesecake Layer

• 2 egg — room temperature
• ½ cup sugar
• 1 package full-fat cream cheese — 8 oz, softened
• 1 teaspoon vanilla extract

Blueberry Topping

• ½ cup sugar
• 2 tablespoons cornstarch
• 1 can whole blueberries in light syrup — 15 oz, drained; reserve juice
• 2 tablespoons lemon juice

Garnish

• ground cinnamon (optional) — optional
• whipped cream (optional) — optional
• fresh blueberries (optional) — optional
• lemon zest (optional) — optional

1. Preheat Oven: Place an oven rack in the center position and preheat the oven to 300°F.
2. Make Crust: Combine the fine graham cracker crumbs, sugar, and very soft butter until the crumbs are evenly moistened and no dry pockets remain. Press the mixture firmly and evenly into the bottom of an ungreased 9x9x2-inch metal baking pan.1¼ cups graham cracker crumbs, ¼ cup sugar, ½ cup butter
3. Prepare Cheesecake Filling: In a mixing bowl, beat the eggs on medium speed until thick and pale, about 1 minute. Add the sugar, softened cream cheese, and vanilla. Beat on low to medium speed just until the filling is smooth, stopping to scrape the bowl as needed. Do not continue beating after the mixture is smooth. Pour the filling evenly over the crust.2 eggs, ½ cup sugar, 8 oz cream cheese, 1 teaspoon vanilla extract
4. Bake: Bake for about 30 minutes, until the outside edges are set and the center still has a slight jiggle when the pan is gently moved. Do not wait for the center to become completely firm. Transfer the pan to a wire cooling rack.
5. Cool Cheesecake: If desired, sprinkle the warm cheesecake layer very lightly with ground cinnamon. Let the cheesecake cool in the pan for about 30 minutes.ground cinnamon, optional
6. Make Blueberry Topping: Drain the blueberries, reserving all of the juice. In a saucepan, whisk together the sugar and cornstarch. Gradually stir in the reserved blueberry juice and lemon juice until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a full boil. Continue boiling and stirring for 1 minute. Remove from the heat and gently stir in the drained blueberries. Let the topping cool for 10–15 minutes, until warm rather than piping hot.½ cup sugar, 2 tablespoons cornstarch, reserved blueberry juice, 2 tablespoons lemon juice, 15 oz blueberries
7. Assemble: Spoon the warm blueberry topping over the cooled cheesecake layer and spread it gently into an even layer.
8. Chill: Allow the assembled bars to stand on the wire rack until the pan is no longer warm. Cover and refrigerate for at least 8 hours or overnight, until the layers are completely cold and firm.
9. Cut and Serve: Cut into 16 bars using a sharp knife. Wipe the blade clean between cuts for the neatest squares. Serve chilled with whipped cream, fresh blueberries, or lemon zest, if desired.whipped cream, fresh blueberries, lemon zest, optional