BLUEBERRY CHEESECAKE BARS

Preheat oven to 350 degrees.  Line the bottom of an 8” x 8” baking dish with parchment paper to fit.

Combine all of the crust ingredients in a small bowl until the crumbs are ‘damp’ and begin to hold together. Pour them into the prepared baking dish and press them firmly into an even layer with your hands or the flat bottom of a large measuring cup.  Bake for 10 minutes.  Remove from the oven and let cool while you prepare the filling.

Combine all of the filling ingredients, except the blueberries, in the large bowl of a food processor.  Pulse several times to help the ingredients begin to come together.  Put the mixer on medium and blend until a very smooth filling forms, about 1-2 minutes.  Scrape down the sides once or twice, as needed, so that everything is incorporated.  Do not overprocess.  Remove the blade (scraping all of the batter off the blades and back into the bowl).  Stir in the blueberries.

Pour the filling on top of the crust and spread it evenly in the pan with a rubber or offset spatula.  Carefully, but firmly, tap the pan a few times on the countertop to release any air bubbles.

Place an empty baking dish or loaf pan on the lower shelf of the oven and fill it with boiling water.  Place the baking dish with the cheesecake on a rack dircectly above the dish with the water in it.  The steam in the oven from this pan will help to keep the cheesecake from cracking.

Bake for 25 minutes without opening the oven.  After 25 minutes, crack the oven open and gently shake the cheesecake.  The center should be set, but still slightly jiggly.  Turn off the oven and crack the oven door open by about 2-3”.  Leave the cheesecake in the oven for 2-3 hours until it is cool enough to remove without potholders.

Place the cheesecake on the counter and let it cool to room temperature and then place it in the refrigerator for 1 hour or more to chill.

To make the blueberry topping, combine 1 cup of the blueberries, the sugar, salt, and lemon juice in a small saucepan.  Cook for 3-4 minutes over medium high heat, stirring almost constantly, until the blueberries begin to burst and break down.

Combine the cornstarch and water in a small bowl and whisk to dissolve the cornstarch.  Add this mixture and the remaining cup of blueberries to the pan.  Cook for 2-3 minutes, stirring until a rich glossing sauce forms.  Set aside to cool.

Cut the cheesecake into 9 equal squares in the pan.  Spread the blueberry sauce over the top.  Serve the squares garnished with mint or lemon slices.