Blackberry Cheesecake Bars

Use organic ingredients whenever possible.

Preheat your oven to 325˚F.

In a small pot, mix the berries and sugar over a medium high heat. Dissolve the cornstarch in the 2 teaspoons water. When the berry mixture comes to a boil, turn down the heat to low and stir in the cornstarch mixture. Continue to cook (approximately 10 minutes total) until the berry mixture thickens. Set aside to cool.

In a food processor, process the graham crackers until they are crumbs. Add the melted Earth Balance and pulse until combined

Line an 8″ square pan with foil so that the foil overlaps and hangs over on opposite sides. Press the crumb mixture into the pan.

Bake for 10 minutes then remove dish from oven to cool.

In a blender process the Vegg powder and 1/4 cup water.

Clean your food processor. Add the cream cheese and sour cream and process until soft. Add the sugar, lemon juice, Vegg mixture and vanilla extract. Process until completely blended and smooth.

Reserve 1/4 cup of blackberry mixture. Spread the remaining blackberry mixture over the crust. Spread the cheesecake batter over the blackberry mixture. Drop teaspoons of the remaining blackberry mixture evenly over the top of the cheesecake batter and swirl each one.

Bake for 35 minutes. Remove dish from oven and set it on a rack. Allow cake to cool for 30 minutes.

Refrigerate for 4 hours before removing it from the pan. Cut into bars or squares.