For the Crust 

Preheat your oven to 350 degrees F and line an 8x8 baking dish with parchment paper and spray it with nonstick baking spray. 

In a small bowl, combine the graham crackers, granulated sugar, and melted butter. 

Transfer the mixture to the prepared baking dish and pack it tightly into the bottom of the pan. 

Bake the crust for 5 minutes and then set it aside to cool. 

For the Filling 

Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. 

Cream them together on medium speed for 2 minutes. 

Next, add the sour cream and vanilla extract and mix to combine. 

Add the eggs, one at a time, mixing fully between each one. 

Once all of the eggs have been incorporated, scrape down the sides of the bowl and fold the batter a few times to make sure everything is evenly incorporated. 

Pour the mixture over the crust. Then, add the blueberry jam in spoonfuls and swirl it into the cheesecake layer. 

Sprinkle over the fresh blueberries. 

Bake the cheesecake for 45-50 minutes, or until the edges are light brown and the center is fully set. Allow the cheesecake to cool at room temperature for one hour and then transfer it to the fridge to chill for at least two hours before slicing. 

Store any leftover cheesecake bars in an airtight container in the fridge for up to three days.