no bake cheesecake bars with fresh blueberry sauce

the goods:

crust:

12 graham cracker sheets

1/4 cup sugar

1/2 cup (1 stick unsalted butter, melted

filling:

2 packages (8 oz. each) cream cheese, room temperature

1 cup confectioners' sugar

2 cups heavy whipping cream

1 teaspoon vanilla extract

1 teaspoon almond extract

blueberry sauce:

2 cups fresh blueberries

1/2 cup sugar

1 tablespoon butter

2 teaspoons cornstarch

1 teaspoon vanilla

Make the crust: using a food processor, blend graham cracker sheets until they turn into crumbs. Add sugar and melted butter, and pulse until well combined. Press into the bottom of an 8-by-8-inch pan. 

Make filling: using a mixer with the whisk attachment, combine cream cheese and confectioners' sugar until smooth. Add heavy whipping cream, vanilla extract, and almond extract. Mix on high for 2-3 minutes until thickened. Pour filling over crust. Cover and refrigerate at least 2 hours.

Make sauce: Combine all ingredients in a medium saucepan. Cook over medium-high and simmer for about 5 minutes. The blueberries will break down and become thick. Let cool and refrigerate until you're ready to serve the cheesecake.

To serve: Cut cheesecake into squares and gently remove from the pan. Arrange on a platter and spoon blueberry filling over top of each square.

sugar cookies with sour cream frosting

the goods:

cookies:

1 cup butter, room temperature

3/4 cup vegetable oil

1 and 1/4 cup sugar

3/4 cup confectioners' sugar

2 tablespoons water

2 eggs

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1 teaspoon salt

5 and 1/2 cups flour

frosting:

1/2 cup unsalted butter, room temperature

3/4 cup sour cream

1 bag (2 pounds) confectioners' sugar

1 teaspoon salt

1/4 cup milk

red food or pink food coloring

Cream together butter, oil, sugars, water, and eggs. Combine the dry ingredients in a bowl and slowly add to the butter mixture. Mix until everything is combined. Dough should be a little crumbly and not sticky at all. Roll heaping tablespoons of dough into balls and place on cookie sheet. On a small plate combine 1/4 cup sugar and a pinch of salt. Using the bottom of a small glass, press it first into the sugar and then use it to flatten your dough balls. Bake at 350 degrees for 8 minutes. Transfer to a cooling rack and once they are cool, store in the fridge. You want the cookies to be cold.
While the cookies are chilling, make the frosting; Cream together butter, sour cream, and salt. Slowly add powdered sugar until the frosting gets thick, then add a splash of milk. Alternate this process until you reach the desired consistency. Add a drop of red food coloring, or a couple drops of pink and whip on high for 1 minute. Frost cold cookies right before serving.