Preheat the Oven: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand. Press the mixture into the bottom of the prepared baking dish to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.

Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.

Assemble the Cheesecake Bars: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Let the cheesecake cool completely on a wire rack, then refrigerate for at least 3 hours, or overnight, to set.

Prepare the Blueberry Topping: In a medium saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries release their juices. Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened. Remove from heat and let the blueberry topping cool completely.

Assemble the Bars: Once the cheesecake has set, spread the blueberry topping evenly over the chilled cheesecake.

Serve: Slice into squares and enjoy this creamy, fruity dessert that’s perfect for any occasion!