Blackberry Cheesecake Bars: Creamy

Instructions:

1. Preheat oven to 325°F (160°C). Grease an 8x8 inch square baking pan and line it with parchment paper, leaving an overhang on the sides.
2. Stir together melted butter, flour, sugar, and salt until a crumbly dough forms.
3. Press the dough firmly and evenly into the bottom of the prepared pan.
4. Bake the crust for 12–15 minutes until edges are barely golden; remove and let cool slightly.
5. In a large bowl, beat softened cream cheese and sugar on medium-high speed until smooth and aerated.
6. Add egg and vanilla extract, mixing on low speed just until combined.
7. Fold in the sour cream with a spatula until the mixture is uniform and glossy.
8. Pour the filling over the pre-baked shortbread crust and smooth the top with a spatula.
9. Drop small spoonfuls of blackberry preserves across the top of the cheesecake layer.
10. Using a toothpick or knife, gently drag the preserves through the batter in a figure-eight motion to create a marbled effect.
11. Bake for 30–35 minutes until edges are set but the center has a slight gelatinous jiggle.
12. Remove from oven and cool completely in the pan before refrigerating for at least 3 hours.