Blackberry Cheesecake Bars: Creamy

Instructions:

1. Preheat oven to 325°F (160°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.
2. Cream the softened butter and powdered sugar until smooth, then stir in the flour and salt until a soft dough forms.
3. Press the dough evenly into the bottom of the prepared pan.
4. Bake for 15-18 minutes until the edges are just barely golden, then let it cool slightly.
5. Beat room-temperature cream cheese and granulated sugar on medium-high until completely smooth and airy.
6. Add eggs one at a time, beating on low speed just until combined to avoid cracking.
7. Stir in the vanilla extract and sour cream using a spatula until the batter is a consistent, pale cream color.
8. In a saucepan, simmer blackberries, 2 tbsp sugar, and lemon juice over medium heat for 5-7 minutes.
9. Stir in the cornstarch slurry (cornstarch mixed with water) and simmer for 1 more minute until thickened. Let it cool for 10 minutes.
10. Pour the cheesecake filling over the crust, swirl in the blackberry reduction, and bake as directed.