Preheat oven to 350oF and line an 8×8 baking dish with parchment paper.
Place lemon cookies in a food processor and pulse until small crumbs form.
Pour crumbs into a small mixing bowl and toss with melted butter. Spoon mixture into prepared baking pan and press into an even layer.
Place crust in oven and bake for 8 minutes. Once baked, remove from oven and allow to cool slightly.
To Make the Filling:
While crust is baking, start filling by placing cream cheese in a mixter and beating on medium-high speed for 2 minutes or until whipped and creamy.
Add yogurt, vanilla extract, egg whites, and sugar. Mix again on medium until well combined.
Next, add flour and mix until just combined. Finally, add in lemon juice and give a final stir to combine.
Pour filling onto pre-baked crust, using a rubber spatula to spread out the mixture evenly.
Drop ½ teaspoon-sized dollops of jam onto filling, with some space between dollops. Using the tip of a sharp knife, swirl the jam into the filling, being careful not to scrape the crust. Sprinkle blueberries on top, lightly pressing them into the batter.
Place cheesecake in oven and bake for 20 minutes. Cover with foil and continue cooking for another 10-15 minutes, or until set. You’ll know when the bars are ready as most of the cheesecake will be firm but the middle will still be a little jiggly. Remove from oven.
Allow bars to cool slightly before covering and placing in the fridge. Chill bars for at least 3 hours before serving.
When ready to cut, remove bars from fridge and slice into 12 squares. Enjoy immediately!
Nutrition for 1/12 of recipe: 159 calories, 9 g fat (5 g saturated), 15 g carb, 1 g fiber, 10 g sugar, 4 g protein
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