No Bake Blueberry Swirl Cheesecake

Quick jam

1. PLACE 1 package (6 ounces) blueberries into a saucepan.
2. ADD 2 tablespoons sugar.
3. ADD zest of 1 medium lemon.
4. ADD juice of 1 medium lemon.
5. COOK over medium high and STIR and MASH occasionally until mixture thickens, about 8 minutes.
6. ALLOW quick jam to cool to room temperature.

Crust

1. PLACE 14 tablespoons (1 ¾ sticks) unsalted butter into a heat proof bowl.
2. MELT butter in microwave and SET ASIDE to cool somewhat.
3. PLACE 1 box (14.4 ounces) cinnamon graham crackers into a blender or food processor.
4. ADD 1 teaspoon kosher salt.
5. PROCESS until very finely ground.
6. ADD melted butter.
7. PULSE until mixture resembles texture of wet sand.
8. TRANSFER graham cracker mixture to an 8-inch or 9-inch springform pan.
9. PRESS DOWN crumbs with the back of a measuring cup to tightly COMPACT crumbs all around sides and bottom of pan.

Filling

1. PLACE 4 packages (8 ounces each) cream cheese into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
2. BEAT until softened and even and SCRAPE DOWN sides of bowl as needed.
3. ADD 1 cup sugar.
4. ADD 1 tablespoon vanilla extract.
5. ADD 3/4 teaspoon kosher salt.
6. BEAT until thoroughly combined.
7. ADD 1 ¼ cups heavy cream.
8. BEAT on lowest speed until thoroughly combined.
9. BEAT on medium speed until mixture is fluffy, about 2 minutes.

Assembly

1. SPOON one third of filling into the graham cracker crust and SMOOTH into an even layer.
2. DROP one third of quick jam in spoonfulls onto filling.
3. SWIRL together using a toothpick or a paring knife.
4. REPEAT for a total of three layers.
5. CUT wax paper or parchment paper to fit surface of cheesecake.
6. PRESS paper onto cheesecake.
7. PLACE a small plate onto cheesecake.
8. REFRIGERATE at least 6 hours or up to overnight.
9. PEEL AWAY paper.
10. GARNISH with half of 1 package (6 ounces) blueberries.
11. SERVE chilled.