Blueberry & White Chocolate Cheesecake Bars

Preheat oven to 325°F.

Fold a 16” long piece of foil to an 8” x16” strip and place in an 8” square baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray bottom of foil lightly with nonstick spray and set aside.

For the crust:
In a medium bowl, whisk together the graham cracker crumbs, sugar, salt, and cinnamon. Add the melted butter and stir to completely combine. Press evenly into the prepared pan. Bake for 10 to 12 minutes, or until fragrant and golden. Set on a wire rack to cool. (Note: This produces a thicker crust. If you are a thin crust fan, reduce the amount and the baking time.)

For the filling:
In a small bowl, gently melt the white chocolate in the microwave, taking care to not let it scorch. Set aside to cool completely.

In the bowl of a stand mixer, cream the cream cheese on medium-high speed until smooth and creamy, about 1 or 2 minutes. Add the eggs and sugar and beat on medium speed until just combined. Add the cooled white chocolate (you can place in the refrigerator for a bit if it’s still warm) and vanilla and beat again. Spread mixture evenly over the baked crust and tap the pan gently on the counter to settle it in. Sprinkle the top with blueberries and press them in ever so slightly with the back of a spoon, so that the blueberries are almost level with the cheesecake filling. Bake for 40 to 45 minutes, or until cheesecake wobbles just slightly through the center, and the edges are just a bit golden. Remove from the oven and cool completely on a wire rack. Then place in the refrigerator for at least 3 hours to chill thoroughly. Once set, carefully remove the cheesecake from the pan by pulling up on the foil lining. Slice into bars and dust with powdered sugar.