Blueberry Cream Cheese Squares

Preheat oven to 350º. Line a 9 x 13 inch baking pan with parchment paper and lightly spray the sides with cooking spray.
Crush cookies in a food processor until finely ground. Add melted butter and pulse until combined. Press into the baking pan and bake for 10 minutes until browned. Cool completely.
Turn oven to 325º.
Jam: In a saucepan, combine raspberries, 1 tablespoon sugar and 1 tablespoon water. Bring to a boil and cook until thickened, about 6 minutes depending on how juicy the fruit is. Press the jam through a wire mesh strainer over a bow until you have a puree in the bowl. Repeat with the blueberries. You should get about 2-3 tablespoons of puree.
Cheesecake: With an electric mixer, beat the cream cheese and ¾ cup sugar on medium until smooth, about 1-2 minutes. Add the egg whites and egg, one at a time, mixing after each addition until incorporated. Add sour cream flour, lemon juice, salt and vanilla and beat on low until smooth. Pour over the baked cookie crumbs and even the surface with an offset spatula or knife.
Drop the jam by spoonfuls over the cheesecake and gently swirl with a knife.
Bake until it is almost set, the center should jiggle just slightly, about 25 minutes.
Run an offset spatula around the edges to loosen the cheesecake from the sides. Let it cool to room temperature for an hour then cover and refrigerate for at least 4 hours before cutting into bars.
Makes 18 -24 bars