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.