Blackberry Lemon Cheesecake Bars - Blackberry Lemon Cheesecake Bars are the perfect sweet treat that won't weigh you down. Tart, creamy and decadent, these are easy and delicious every time. | A Wicked Whisk | http://www.awickedwhisk.com
In a small sauce pan, combine blackberries and sugar and heat over medium / medium high heat. Lighly crush blackberries with tip of spoon or whisk to release the juice. Bring to a low boil then turn down the heat and simmer for 10 minutes. Remove from heat and strain blackberry puree through a fine mesh strainer to remove the seeds. Move puree to the refrigerator for 1 hour or to the freezer for 20 minutes. Do not let freeze, you just want to cool it to near room temperature.
Preheat oven to 350 degrees
For the crust, start by adding the sandwich cookies to a food processor and pulse until pulverized
Move to a large mixing bowl and add the melted butter, stir to combine and then transfer to a 8x8 baking pan lined with parchment paper
Using your fingers, press cookie mixture firmly into the bottom of the pan and set aside
In a large mixing bowl, add cream cheese and and beat with hand mixer until creamy.
Add sugar, salt, lemon, egg and sour cream and mix until smooth and creamy
Pour cheesecake mixture on top of the cookie crust.
Using a spoon, drizzle cooled blackberry puree on top of the cheesecake filling. Do not mix!
Drag a toothpick or a knife back and forth through the blackberry topping going as deep into the filling as you can without touching the crust.
Move to the oven and bake for 30-35 minutes then remove to a wire rack to cool. Move to refrigerator to cool overnight
Lift parchment paper up to remove cheesecake bars, cut and serve