Creamy vanilla bean cheesecake bars with a Biscoff cookie crust, blueberry compote swirls, and buttery oat crumble topping.

Scale

2 cups Biscoff cookie crumbs

6 tablespoons melted butter

2 cups blueberries

2 tablespoons sugar

1 tablespoon lemon juice

1 teaspoon cornstarch

1 tablespoon water

16 ounces cream cheese

3/4 cup sugar

2 eggs

1 teaspoon vanilla bean paste

1/2 cup sour cream

3/4 cup oats

1/2 cup flour

1/3 cup brown sugar

1/4 teaspoon cinnamon

5 tablespoons melted butter

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1. Preheat oven to 325°F.

2. Line a 9×9-inch baking pan.

3. Mix Biscoff crumbs and butter.

4. Press into pan and bake 8 minutes.

5. Cook blueberries, sugar, and lemon juice.

6. Add cornstarch slurry and thicken.

7. Cool completely.

8. Beat cream cheese and sugar.

9. Add eggs, vanilla bean paste, and sour cream.

10. Pour over crust.

11. Add blueberry compote and swirl.

12. Mix crumble ingredients.

13. Sprinkle crumble over cheesecake.

14. Bake 40 to 45 minutes.

15. Cool completely and chill 4 hours before slicing.

Use room-temperature cream cheese.

Chill thoroughly before slicing.

Store refrigerated for up to 5 days.