vegetarianPreheat and line pan
Preheat the oven to 350° F (175° C). Line your baking pan with parchment paper, leaving enough overhang on two sides so you can lift the bars out cleanly later. Press the parchment into the corners so the crust goes in evenly.
Wash the berries
Rinse the Blueberries under cool water, then spread them on a towel or paper towels and dry them well. Set them aside; some will go into the jam and any extra can be scattered over the top before baking.
Make the crust
Crush the Digestive Cookies into very fine crumbs in a food processor, or seal them in a sturdy bag and roll over them with a rolling pin until no large chunks remain. Transfer the crumbs to a bowl and stir in the Butter (melted) and Honey until everything looks like damp sand and holds together when pressed between your fingers.
Bake the crust
Press the crumb mixture firmly and evenly into the bottom of the lined pan, using the bottom of a glass or measuring cup to compact it well. Bake for 10–12 minutes, until the crust looks lightly golden and smells toasty. Set it on a rack to cool slightly while you prepare the filling.
Mix the filling
In a large bowl, beat the Cream Cheese until completely smooth and lump-free. Add the Granulated Sugar and mix in the remaining honey until creamy. Add the Eggs one at a time, then the Egg Yolks, mixing gently after each addition just until incorporated. Pour in the Heavy Cream and Vanilla Extract, then mix until smooth. Sift in the first portion of Cornstarch and fold or mix on low just until the batter is silky and uniform.
Cook blueberry jam
Add about two-thirds of the blueberries to a small saucepan with the Sugar and Lime Juice. Cook over medium heat, stirring occasionally, until the berries burst and release their juices and the mixture looks saucy. In a small cup, stir the remaining cornstarch with 1 to 2 tablespoons of cold water to make a smooth slurry, then pour it into the bubbling berries. Cook for another minute or two, stirring, until the fruit thickens to a jam-like consistency that mounds softly on a spoon. Remove from the heat and let it cool to room temperature.
Make the streusel
In a medium bowl, combine the Flour, Brown Sugar, and Cinnamon. Add the Butter (cold, cubed) and rub it into the dry ingredients with your fingertips, or cut it in with a pastry cutter, until the mixture forms coarse crumbs with a few pea-sized bits of butter still visible.
Chill the streusel
Place the streusel in the refrigerator while you assemble the bars so the butter stays cold and the topping bakes up crisp rather than melting flat.
Assemble the bars
Pour the cheesecake filling over the slightly cooled crust and spread it into an even layer. Spoon the cooled blueberry jam over the top in small dollops, then use a knife or skewer to gently swirl it through the filling for a marbled look—keep the motion light so the layers do not muddy together. Scatter the remaining fresh blueberries over the surface, then sprinkle the chilled streusel evenly on top.
Set up water bath
Place the filled pan inside a larger roasting pan or deep baking dish. Put the whole setup on the oven rack, then carefully pour in hot water around the outside of the cheesecake pan until it reaches about halfway up the sides. Reduce the oven temperature to 325° F (160° C).
Bake until set
Bake for 1 hour 15 minutes to 1 hour 25 minutes, until the edges are set and the center still has a slight jiggle when the pan is gently nudged. The top should look mostly set but not browned.
Cool completely
Lift the inner pan out of the water bath and place it on a wire rack. Let the bars cool to room temperature before covering them and refrigerating for at least 8 hours or overnight so the cheesecake fully firms up.
Slice and serve
Use the parchment overhang to lift the chilled cheesecake out of the pan. Trim the edges if you want especially neat bars, then cut into portions with a clean knife dipped in hot water and wiped dry between cuts. Serve the bars cold for the cleanest texture and slices.
