Blueberry Cheesecake Bars

Source: My Noggin
Yield: 20 bars

Blueberry Sauce (1 recipe is enough for two batches-leftover sauce may be frozen)
1/3 c sugar
1 T cornstarch
1 pint blueberries
2 T fresh lemon juice
1/3 c water

Crust
2 c all-purpose flour
1/3 c sugar
1 t salt
2/3 c butter, cut in cubes
6-7 T cold water

Filling
2 8 oz packages cream cheese, softened
2/3 c sugar
2 large eggs
1 t lemon zest
1 t vanilla
2 T fresh lemon juice

Preheat oven to 350 degrees.

Combine all sauce ingredients in a medium sauce pan. Heat over medium-low heat stirring occasionally until berries have broken apart and sauce thickens. Remove from heat and set aside until cool.

Combine flour, sugar, and salt in a food processor fitted with the metal blade. Pulse a few times to combine. Add butter and pulse until it forms small peas. Add just enough cold water to bring the dough together. Do not over mix. Press evenly into the bottom of a 9x13 pan. Dock with a fork to let off steam and bake for 25-30 minutes or until very lightly browned. Cool completely.

Combine the filling ingredients with an electric mixer. Beat well. Pour into cooled crust. Drop spoonfuls of cooled blueberry sauce randomly across the surface. Run a clean butter knife through to create marbled swirls. Bake for 40-45 minutes or until a knife inserted into the center comes out clean. Cool completely then cut into bars. Refrigerate.