Blueberry Cheesecake Bars

Directions

1. Preheat the oven to 325°F and line a 9x9 square pan with parchment paper on all sides. Set aside.
2. Combine the graham cracker crumbs, melted butter, sugar and salt, stirring together until combined. The mixture will be dry and sandy. Press the graham cracker crust into the prepared pan, pressing it firmly into an even layer. Set aside.
3. Whip the softened cream cheese, room-temperature sour cream and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy. Add the vanilla extract and then the eggs one at a time, beating until just combined.
4. Pour the cheesecake batter over the graham cracker crust. Drop the pan on the counter a few times to get rid of any air bubbles.
5. Drop the blueberry preserves in small spoonfuls all over the top of the cheesecake batter. Use a butter knife to make big swirls throughout the cheesecake.
6. Carefully place in the middle rack of the oven and bake for 55 minutes, rotating the cheesecake halfway. Do not overbake—the cheesecake will still be wobbly in the center, but this is correct.
7. At the 55-minute mark, turn off the oven and slightly open the oven door. Leave the cheesecake in the turned off oven for 1 hour to allow the cheesecake to cool down gradually. Place the cheesecake bars in the fridge for at least 2 hours or overnight to set up.
8. When ready to serve, remove from the pan and peel away the parchment paper. Slice into 16 servings and enjoy.