Enjoy your Blackberry Swirl Cheesecake Bars, featuring the wonderful flavour of blackberry extract!

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream
• ¼ cup heavy cream

For the Blackberry Swirl:

• 1 cup fresh blackberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 2 tbsp blackberry extract

Instructions:

1. Prepare the Blackberry Swirl:

   • In a small saucepan, combine the blackberries, granulated sugar, and lemon juice.
   • Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens (about 8-10 minutes).
   • Remove from heat and strain the mixture through a fine mesh sieve to remove the seeds.
   • Stir in the blackberry extract and set aside to cool.

2. Prepare the Crust:

   • Preheat your oven to 325°F (160°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
   • In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
   • Press the mixture firmly into the bottom of the prepared baking pan to form an even crust.
   • Bake in the preheated oven for about 10 minutes, then remove and let it cool while you prepare the filling.

3. Prepare the Cheesecake Filling:

   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Gradually add in the granulated sugar and mix until well combined.
   • Add the eggs, one at a time, mixing well after each addition.
   • Mix in the vanilla extract, sour cream, and heavy cream until the filling is smooth and well incorporated.

4. Assemble and Bake:

   • Pour the cheesecake filling over the cooled crust in the baking pan.
   • Drop spoonfuls of the blackberry swirl mixture onto the cheesecake filling.
   • Use a knife or a toothpick to gently swirl the blackberry mixture into the cheesecake filling, creating a marbled effect.

5. Bake the cheesecake bars in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.

6. Cooling and Chilling:

   • Remove the cheesecake bars from the oven and let them cool to room temperature in the pan.
   • Once cooled, refrigerate the bars for at least 3-4 hours, or preferably overnight, to allow them to set completely.

7. Serve:

   • Use the parchment paper overhang to lift the chilled cheesecake bars out of the pan.
   • Cut them into squares or bars using a sharp knife.
   • Serve the blackberry swirl cheesecake bars chilled, and for an extra touch, you can garnish with fresh blackberries and a dusting of powdered sugar.