Yield: 8-inch square pan, 16 two-inch square bars
In a heavy bottomed sauce pot, combine blueberries, sugar, and water. Bring to a simmer and allow to cook for 5 minutes until sugar has dissolved and half of the blueberries have burst. Stir often to ensure mixture does not burn along the sides of the pot. Remove from heat and allow to cool. Transfer to a container and keep chilled in the fridge until ready to use. Once mixture is cold, stir in lemon paste.
Cut a length of parchment paper long enough to line the bottom of an 8-inch square pan with extra hanging over the sides. Set aside.
Combine ground gingersnap cookies, melted butter, and vanilla until mixture is well moistened. Use the flat bottom of a drinking glass (or measuring cup) to press mixture into the bottom of prepared baking pan.
Fit a stand mixer with the paddle attachment. In the bowl, beat cream cheese until smooth. Scrape down bowl as needed to ensure thorough mixing. Add sour cream, powdered sugar, and cream. Mix on low speed until mixture is thick and smooth. Add lemon paste and mix until incorporated.
Transfer about 1/3 of filling to prepared crust. Spread into an even layer. Dollop chilled blueberry sauce on top. Swirl sauce as desired. Repeat adding cheesecake filling and blueberry sauce. Spread mixture into an even layer. Cover with plastic wrap or foil allow to freeze for at least 4 hours, overnight is best.
Use the parchment paper overhang to help unmold frozen cheesecake. Use a sharp knife to slice cheesecake into 2-inch square bars. Keep frozen until ready to serve.
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