Blueberry Cheesecake Bars

If you haven't guessed already, I kind of have a thing for blueberries. I love them in scones, muffins, pancakes, and in smoothies. When I came across the recipe for these cheesecake bars they immediately moved to the top of my To Bake list.

What sets these bars apart is the oatmeal cookie type base and crumb topping. The end result was something that tasted like cheesecake, oatmeal cookies and a blueberry crisp. Strange, true and delicious.

Blueberry Cheesecake Bars
Adapted from Good Thymes and Good Food

For the crust:

1 1/2 cups oats
1/2 cup flour
1/2 cup brown sugar, packed
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
6 tbsp. unsalted butter, melted

For the blueberry layer:
1 2/3 cup blueberries
3 tbsp. sugar
2 tsp. cornstarch
2-3 tsp. lemon juice

For the cheesecake layer:
16 ounces cream cheese, softened
1/2 cup sugar
2 eggs
2 tsps. vanilla
Pinch salt                                                                                                                             

Heat oven to 350° F and line an 8-inch square baking pan with non-stick foil or parchment paper. (I used a non stick tart pan with a removeable bottom sprayed with cooking spray).

For the crust: In a large bowl mix oats, flour, brown sugar, baking soda, salt, and cinnamon. Add in the melted butter and stir until evenly mixed and very crumbly. Set aside 1/2 cup crumb mixture for topping.

Press remaining mixture into prepared pan and bake for 12 minutes.

In a small saucepan carefully stir together blueberries, sugar, and cornstarch and then add in lemon juice. Heat the saucepan to medium and cook, stirring often, until mixture begins to thicken, about 7 minutes. Remove the pan from the heat and allow to cool slightly before pouring over baked crust.

In bowl of electric mixer beat the cream cheese until smooth and then add sugar, vanilla, and salt.  Beat well until thoroughly mixed and smooth, about 2 minutes.  Add in the eggs and mix until combined. Pour cheesecake filling over the blueberry filling.

Top with the reserved crumb mixture.

Bake in the oven for 35 minutes until a toothpick inserted into the cheesecake comes out mostly clean. Only allow the top to get a hint of brown. Remove from the oven and cool completely.

Then refrigerate for at least 3 hours. Cut into bars and serve.