# What You'll Need:
→ Crust
01 - 7 oz graham crackers or digestive biscuits, crushed
02 - 5.5 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Cheesecake Layer
04 - 14 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup heavy cream, cold
07 - 2 tbsp freshly squeezed lemon juice
08 - 1 tsp lemon zest
09 - 1 tsp pure vanilla extract
→ Blueberry Swirl
10 - 7 oz fresh or frozen blueberries
11 - 2 tbsp granulated sugar
12 - 1 tbsp lemon juice
13 - 1 tsp cornstarch mixed with 2 tsp water
# How To:
01 - Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides.
02 - In a medium bowl, combine crushed biscuits, melted butter, and sugar until evenly mixed. Press firmly into the base of the prepared pan. Chill in the refrigerator while preparing the filling.
03 - Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until berries burst and release juices, about 5 to 7 minutes. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until thickened. Cool completely.
04 - In a large bowl, beat cream cheese and powdered sugar until smooth. Add lemon juice, zest, and vanilla extract; mix well.
05 - In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold into the cream cheese mixture until smooth and fluffy.
06 - Spread the cheesecake mixture evenly over the chilled crust.
07 - Dollop blueberry sauce over the cheesecake layer. Use a knife or skewer to gently swirl for a marbled effect.
08 - Cover and refrigerate for at least 4 hours or until firmly set.
09 - Use the parchment overhang to lift bars from the pan. Slice into squares and serve chilled.
