# 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
→ Cinnamon Swirl
04 - 1/4 cup unsalted butter, melted
05 - 1/4 cup light brown sugar, packed
06 - 1 tablespoon ground cinnamon
→ Cheesecake Filling
07 - 16 oz cream cheese, softened
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons all-purpose flour
12 - 2/3 cup sour cream
→ Blueberry Topping
13 - 1 1/2 cups fresh or frozen blueberries
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon lemon juice
16 - 2 teaspoons cornstarch
→ Glaze (optional)
17 - 1/2 cup powdered sugar
18 - 1 to 2 tablespoons milk
19 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside.
03 - Combine melted butter, brown sugar, and ground cinnamon in a small bowl. Set aside.
04 - In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch. Stir gently for 5 to 8 minutes until thickened. Remove from heat and cool slightly.
05 - Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract, flour, and sour cream until just combined.
06 - Pour cheesecake filling over baked crust and spread evenly. Dot spoonfuls of cinnamon swirl and blueberry topping on top. Use a skewer or butter knife to gently swirl into the batter.
07 - Bake for 32 to 35 minutes until the center is set but slightly wobbly.
08 - Allow bars to cool completely in the pan, then refrigerate for at least 3 hours.
09 - Mix powdered sugar, milk, and vanilla until smooth. Drizzle over chilled bars before serving if desired.
10 - Lift bars using parchment overhang. Cut into 16 squares and serve chilled.
