Prep: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

Crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then let cool slightly.

Blueberry Swirl: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, mashing the berries until syrupy. Let cool.

Cheesecake Layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing just until combined. Pour over the cooled crust.

Swirl: Drop spoonfuls of the blueberry mixture on top of the cheesecake layer. Use a knife or skewer to swirl it through the batter.

Bake: Bake for 30–35 minutes, until the center is just set. Cool to room temperature, then refrigerate for at least 2 hours before slicing into bars.