Preparation

1. Preheat the oven to 350°F with the rack in the middle position. Coat the inside of a 9-inch square baking pan with softened butter (or nonstick cooking spray). Line with parchment paper, leaving a 1- to 2-inch overhang (this will assist in removing the bars when they’re done). Reserve.
2. Put the graham crackers into a food processor fitted with the universal blade. Pulse to break into small pieces, about 8 long pulses, and then process on High until finely ground. Add the butter, sugar, cinnamon, and salt, and pulse until completely combined.
3. Press into the prepared pan, making an even layer to cover the bottom (not going up the sides of the pan). Bake until set, about 10 minutes. Remove and cool completely.
4. Reduce the oven temperature to 250°F.
5. Wipe the inside of the work bowl, and then reinsert the universal blade assembly. Add the cream cheese. Pulse a few times to break up the cream cheese, and then process on Low until creamy. Scrape down the sides of the bowl, and then add the sugar and salt. Mix on Low until smooth. Scrape down the sides of the bowl.
6. Combine the eggs and vanilla in a liquid measuring cup. While processing on Low, add the eggs and vanilla through the feed tube, processing until smooth. Add the sour cream, processing on Mix until smooth.
7. Pour the cream cheese mixture over the cooled crust (do not scrape down the sides of the bowl into the pan to ensure the mixture is smooth).
8. Dollop the blueberry preserves over the cream cheese mixture. Using the tip of a knife, a toothpick, or a skewer, swirl in the preserves to make an attractive design. Top with the blueberries, pressing in lightly.
9. Put the pan into the oven and bake until just set, about 60 minutes.
10. Transfer the pan to a wire rack to cool to room temperature. Cover with plastic wrap. Transfer to the refrigerator to chill fully. Using the parchment overhang, remove the cheesecake from the pan. Transfer to a cutting board, then cut into bars and serve.