# Components:
→ Base Layer
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 Filling
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 - 7 ounces fresh or frozen blueberries
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon freshly squeezed lemon juice
13 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# Directions:
01 - Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides to assist with removal.
02 - In a medium bowl, combine crushed biscuits, melted butter, and sugar. Mix until the texture resembles wet sand. Press the mixture evenly and firmly into the base of the prepared pan. Refrigerate the crust while assembling the filling.
03 - In a small saucepan, add blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries burst and release juices, about 5 to 7 minutes. Stir in the cornstarch slurry and simmer 1 to 2 minutes until thickened. Remove from heat and allow to cool completely.
04 - In a large bowl with an electric mixer or whisk, beat softened cream cheese and powdered sugar until completely smooth. Add lemon juice, lemon zest, and vanilla extract; blend until incorporated.
05 - In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy, using a spatula.
06 - Spoon the cheesecake mixture over the chilled crust and spread evenly. Dot with spoonfuls of cooled blueberry sauce and swirl gently using a knife or skewer to create a marbled effect.
07 - Cover the pan and chill in the refrigerator for at least 4 hours or until the cheesecake is firm set.
08 - Using the parchment overhang, remove the bars from the pan. Cut into 12 equal squares and serve chilled.
