Blackberry Cheesecake Bars With Shortbread Crust

• FOR THE BLACKBERRY SAUCE:
• 6 ounces, weight Fresh Blackberries
• 1/4 cups Sugar
• 1/4 cups Water
• 2 drops Vanilla Extract
• FOR THE SHORTBREAD CRUST:
• 3/4 cups Softened Butter
• 1/2 cups Light Brown Sugar
• 2 cups Flour
• 1/2 teaspoons Salt
• FOR THE CHEESECAKE LAYER:
• 16 ounces, fluid Softened Cream Cheese
• 3/4 cups Sugar
• 2 Large Eggs, At Room Temperature
• 1 teaspoon Vanilla Extract

1. For the blackberry sauce:
2. 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.
3. For the crust:
4. Preheat oven to 350u0b0F (177u0b0C). 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.
5. Line 9x9 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.
6. Bake for 20 minutes, until edges are golden.
7. For the cheesecake layer:
8. 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.
9. 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.
10. Cut into nine 3x3 in squares. Store in fridge in airtight container for up to 5 days.

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Taken from tastykitchen.com/recipes/desserts/blackberry-cheesecake-bars-with-shortbread-crust/ (may not work)