Black Raspberry Cheesecake Bars for 20

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
2. Cream together the softened butter and 60g granulated sugar, then stir in flour and salt until a soft dough forms.
3. Press the dough firmly into the bottom of the prepared pan and bake for 12-15 minutes until edges are golden brown.
4. Immediately lower the oven temperature to 325°F (160°C).
5. Beat the room-temperature cream cheese and 100g sugar on medium-low speed until completely smooth.
6. Add eggs one at a time, followed by vanilla and 16g cornstarch, mixing only until combined to avoid incorporating excess air.
7. In a small saucepan, combine black raspberries, 25g sugar, and lemon juice over medium heat until berries break down.
8. Stir in the cornstarch slurry and simmer for 2 minutes until the mixture is thickened and glossy.
9. Pour the cream cheese filling over the pre-baked crust and swirl in the raspberry mixture.
10. Bake for approximately 30 minutes or until the filling is set.
11. Allow to cool completely and chill in the refrigerator for 4 hours before slicing into 20 bars.