Blackberry Cheesecake Bars with Shortbread Crust

For the blackberry sauce:
In a sauce pan, combine blackberries, sugar and water and cook for 10 minutes. Using a fork, mash blackberries. Strain sauce, using a fine mesh strainer. Stir in vanilla. Set aside.

For the crust:
Preheat oven to 350ºF (177ºC). In bowl of a stand mixer, cream butter for 2 minutes. Add sugar and mix until combined. Add in flour and salt and mix until medium crumbs are formed.

Line 9×9 inch baking dish with aluminum foil. Transfer crust mixture and, with a spatula or your fingers, press onto bottom of baking dish. Make sure layer is even.

Bake for 20 minutes, until edges are golden.

For the cheesecake layer:
In a bowl, whisk cream cheese until smooth. Add sugar, eggs and vanilla extract. Mix until smooth. Pour mixture over baked shortbread crust. Smooth top with a spatula.

To make the swirl, drizzle some sauce on top of cheesecake layer and, using a toothpick, swirl it into batter. Bake cheesecake for 35–40 minutes, until cheesecake is slightly puffed. Cool completely.

Cut into nine 3×3 in squares. Store in fridge in airtight container for up to 5 days.