Easy Blackberry Honey Cheesecake Bars

Servings: 20

For the Blackberry Compote:

• 2 cups Blackberries, fresh or frozen and thawed
• 1/4 cup Honey
• Juice of 1/2 Lemon

For the Graham Cracker Crust:

• 2 1/2 cups Graham Cracker Crumbs (about 1 1/2 sleeves)
• 1 stick Butter, melted
• 1/4 cup Honey

For the Cheesecake Layer:

• 16 oz. Cream Cheese, softened to room temperature
• 3/4 cup Granulated Cane Sugar
• 1/4 cup Sour Cream
• 2 tsp. Vanilla Extract, or Vanilla Bean Powder
• 3 large Eggs
• (Optional) 1/3 cup Fresh Blackberries, sliced

For the Blackberry Compote:

1. Combine all ingredients in a large saucepan over medium high heat. If using fresh berries, add 2 tablespoons of water. Bring the liquids from the berries and lemon juice to a soft boil, then smash the berries with a potato masher or wooden spoon.
2. Let simmer for 6-8 minutes, until very juicy. Use an immersion blender to blend until smooth or transfer to a food processor to blend until smooth.
3. (Optional) Pour the blackberry compote through a fine mesh sieve to remove any seeds. Let cool to room temperature.

For the Graham Cracker Crust:

1. Preheat oven to 325F. Generously butter a 9x13" sheet pan. Set aside.
2. In a food processor, combine the graham crackers, melted butter and honey. Pulse until fine crumb-like texture.
3. Add the crumb mix to the prepared pan and press down evenly with the back of a spoon.
4. Bake for 8-10 minutes while you prepare the cheesecake filling.

For the Cheesecake Filling:

1. In a food processor, combine the softened cream cheese, sour cream, sugar, and vanilla bean powder.
2. Blend until smooth, then reduce speed to LOW as you gradually add in the eggs one at a time.
3. The batter should be silky smooth and creamy.
4. Evenly pour over the graham cracker crust. Spread out to an even surface with a spatula, if necessary.

To Assemble / Serve:

1. Add dollops of the blackberry compote over the cheesecake fillings, then lightly swirl the two layers together with a small knife.
2. (Optional) Add sliced fresh blackberries over the top.
3. Bake just until set in the center, about 40 minutes.
4. Leave the cheesecake bars IN THE OVEN but TURN IT OFF. Open the oven door so it is cracked. Let the bars sit in the oven for an additional 10 minutes.
5. Remove from oven and transfer to the fridge to cool for 2 hours to overnight.
6. Slice into 16-20 bars to serve. Enjoy!