Blueberry Crumble Cheesecake Bars

Ingredients:

Directions:

1. Preheat the oven to 350 degrees F and line a 8x8 or 9x9 baking pan with parchment paper, then spray with cooking spray.
2. Make the crust. Combine the graham cracker crumbs, sugar, melted butter, and salt in a mixing bowl until it resembles wet sand. Pour into the baking pan and press into an even layer.
3. Bake for 12 minutes then let cool.
4. Prepare the blueberry compote. In a saucepan, combine the blueberries, sugar, orange juice, and ¾ cup water. Bring to a simmer then reduce the heat to medium-low and cook until the liquid has reduced and the blueberries have burst, about 15 minutes. Stir occasionally. If the sauce is too thin, combine 1 Tbsp cornstarch with 1 Tbsp water and stir into the simmering sauce.
5. Remove from the heat and stir in the orange zest and vanilla. Let cool slightly.
6. Prepare the cheesecake. Beat the cream cheese, eggs, sugar, vanilla, and salt in the bowl of a stand mixer until smooth.
7. Pour into the baking pan and spread in an even layer.
8. Spoon the blueberry compote over the top of the bars.
9. Prepare the crumble topping. Whisk the flour, brown sugar, cinnamon, and salt in a mixing bowl. Add the oats and butter and stir until the mixture becomes crumbly.
10. Sprinkle the crumble over the top of the blueberry compote.
11. Bake 45-50 minutes or until the center is jiggly and the edges are set. Let cool then refrigerate for at least 1 hour or up to overnight.
12. Lift the parchment to remove the bars from the baking pan and place on a cutting board. Slice into squares. Serve and enjoy!
13. Leftovers should be stored in an airtight container in the fridge.