Follow this simple method to create your Blueberry Cheesecake Bars:

1. Preheat Oven: Begin by preheating your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.

2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Mix until the crumbs are evenly coated.

3. Press the Mixture: Pour the crumb mixture into the prepared baking dish. Press it down firmly to form an even layer. Bake in the preheated oven for 10 minutes. Remove and let it cool slightly.

4. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth. Add the sour cream and vanilla extract, mixing until well incorporated.

5. Add the Eggs: Add the eggs one at a time, mixing slowly after each addition until just combined.

6. Fold in the Blueberries: In a separate bowl, toss the blueberries with the cornstarch and lemon juice, then gently fold them into the cheesecake mixture to avoid breaking them.

7. Combine Layers: Pour the cheesecake mixture over the cooled crust in the baking dish, smoothing the top with a spatula.

8. Bake: Bake for 25-30 minutes or until the edges are set and the center has a slight jiggle. It will continue to firm up as it cools.

9. Cool Down: Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for about 30 minutes. Then, transfer it to the counter to cool completely.

10. Refrigerate: Once cooled, cover and refrigerate for at least 2 hours or until fully chilled and set.

11. Slice and Serve: When ready to serve, lift the bars out using the parchment paper edges, and cut into squares.