No-Bake Cheesecake Bars with Fresh Blueberry Sauce

Ingredients

• 1 cup graham cracker crumbs
• 4 1/2 Tbsp unsalted butter, melted
• 2 Tbsp cold water
• 1 1/2 tsp powdered gelatin
• 2/3 cup heavy cream
• 2 pkgs. cream cheese, softened
• 3/4 cup powdered sugar
• 1/4 cup sour cream
• 1 1/2 tsp vanilla extract
• 1/3 cup sugar
• 2 1/2 tsp cornstarch
• 1/4 cup water
• 1 Tbsp lemon juice
• 2 cups fresh blueberries
• 1 Tbsp unsalted butter

Directions

1. Prepare an 8 by 8-inch baking dish by fitting it with aluminum foil, making sure the foil extends 2-inch past the edges on 2 sides. Coat the foil with non-stick cooking spray. In a bowl, combine the graham cracker crumbs with the melted butter, working them together with a fork until the crumbs are uniformly damp. Tip the crumbs into the pan and pack them down tightly into a level crust, then place the dish in the refrigerator.
2. Add 2 Tbsp water to a small bowl, then scatter the gelatin across the surface. Set it aside while you make the filling.
3. With an electric hand mixer, beat the heavy cream in a mixing bowl until it holds stiff peaks; a 2-cup liquid measuring cup also works if the beaters fit. You are looking for the cream to lose that shiny, wet look. In another bowl, beat the cream cheese with the powdered sugar on low just until they come together, then turn the mixer to high and whip until the mixture is smooth, airy, and fluffy, about 1 1/2 – 2 minutes. Blend in the sour cream and vanilla extract. Microwave the softened gelatin mixture for 25 seconds, then whisk it for about 1 minute so the gelatin dissolves. Let it cool until it is just warm, about 3 minutes; do not wait much longer than 3 minutes, because it can begin to set and make the cheesecake filling lumpy. While beating the cream cheese mixture with the hand mixer, drizzle in the gelatin mixture slowly and mix until incorporated. Fold in the whipped cream.
4. Spoon the cream cheese filling onto the chilled graham cracker crust and smooth it into an even layer. Cover the pan with plastic wrap and refrigerate until the filling is set, about 3 hours. Slice into squares and serve with the blueberry sauce; the crust begins to soften after the first day, so these are best enjoyed the day they are prepared.
5. For the blueberry sauce, whisk the sugar and cornstarch together in a medium saucepan. Add the water and lemon juice, stir to combine, then add the blueberries. Cook over medium-high heat until the mixture reaches a boil, stirring often. Let it boil for 1 1/2 – 2 minutes, until the sauce thickens and roughly half the berries have popped. Stir in the butter. Cool the sauce completely; if refrigerating it, place plastic wrap directly on the surface to help prevent a skin from forming.