Blackberry Swirl Cheesecake Bars

Crust:
8 large cinnamon graham crackers; crushed to a fine meal to equal 1 generous Cup crumbs
3 Tbsp. confectioners sugar
pinch of salt
6 Tbsp unsalted butter, melted
Cheesecake Filling:
2 (16 oz). bars of cream cheese; softened to room temp
1 Cup granulated sugar
1/4 cup sour cream at room temp
3 Large eggs at room temp
1  1/2 tsp. vanilla bean paste
2 Tbsp. flour
1/3 Cup Blackberry seedless jam
1 Tbsp. water
fresh blackberries
Make the filling: Combine the cream cheese and sugar in an electric mixer and beat until smooth. Add the sour cream and beat until smooth. Stir in the vanilla bean paste. Add the eggs one at a time and combine until smooth. Stir in the flour. Make sure to scrape the bottom of the worker bowl to make sure all the cream cheese has been combined thoroughly.
1. Prepare an 8 inch pan with a double sling (so each side is covered) of tinfoil. Spray the foil lightly with nonstick cooking spray. Preheat the oven to 350° degrees F.
2. Pulse the graham crackers to a fine meal in either a food processor or blender; you should get about one generous Cup. Add the sugar and salt and melted butter and combine. Press into the bottom of your prepared pan and chill for 30 minutes. Bake the chilled crust for 10 minutes.
3. Prepare the filling while the crust chills.
4. Pour the filling into the pan and dot the filling with the blackberry jam by dropping teaspoons over the batter. Use a wooden skewer to swirl the jam. Lower the oven to 325 degrees.
5. Bake the bars at 325° degrees for 30-40 minutes until the filling is set but slightly soft in the center. let the bars cool in the pan on a wire rack until set. Chill the bars for 2-3 hours until very cold and remove the entire pan of bars carefully using the sling. Peel away the foil. Cut into bars. Decorate the top with fresh blackberries is desired.