1. Preparing the Crust:

• Preheat oven to 350°F (175°C).
• In a bowl, whisk together flour, sugar, and salt.
• Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Press the mixture evenly into a parchment-lined 8×8-inch baking pan.
• Bake for 15–20 minutes, or until lightly golden.
• Let cool slightly.

2. Making the Cheesecake Filling:

• In a large bowl, beat cream cheese and sugar until smooth.
• Add vanilla extract and mix.
• Beat in eggs one at a time, mixing gently to avoid overmixing.
• Pour batter over the cooled crust and smooth the top.

3. Creating the Blueberry Swirl:

• In a small saucepan, combine blueberries, sugar, and lemon juice.
• Simmer over medium heat until blueberries soften and release juices.
• Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened.
• Let cool slightly.
• Dollop spoonfuls of the blueberry compote onto the cheesecake batter.
• Use a knife or skewer to gently swirl the mixture for a marbled effect.

4. Baking the Bars:

• Lower oven temperature to 325°F (160°C).
• Bake for 25–30 minutes, or until edges are set but center is slightly jiggly.
• Allow to cool completely before slicing into bars.