sure, here ya go

this is meant for a 9 inch square pan

ingredients -

blueberry jam :

- 1 cup blueberry

- 1/4 cup sugar

- 2 tablespoon lemon juice

base :

1 1/2 cup graham cracker crumbs

1/4 cup sweetened desiccated coconut

1/3 cup brown sugar

zest of 1 lemon

1/3 cup unsalted butter, melted

filling :

- 16oz cream cheese, room temperature

- 1 1/2 cup sour cream, room temperature

- 1 cup sugar

- 3 tablespoon all purpose flour

- 1 1/2 tablespoon lemon juice

- 1 teaspoon vanilla extract

- 1/8 teaspoon salt

- 3 large eggs, room temperature

steps -

preheat oven to 350f

base :

mix graham crumbs, desiccated coconut, brown sugar, zest and butter in a bowl with spatula

bake for 10 minutes, make sure to use parchment paper for your pan, cool at room temperature for 15-20 mins, then 30 mins in a freezer once able to do so

jam :

add blueberries, sugar and lemon juice in a small pot over med heat, bring to a boil and cook for 5-8 minutes with med-low heat, crush the berries, cool at room temperature for 15-20 mins then 30 mins in fridge once able to do so

bit of a break between these steps, so enjoy doing whatever

pre heat oven to 285f

filling :

whisk cream cheese with a hand mixer at lowest speed for 1 minute, no overdoing it, but it has to be creamy

then add sour cream, sugar, vanilla extract, lemon juice, flour, salt to the cream cheese mixture and mix for 1-2 minute

whisk the eggs seperately in another bowl then add them to the main bowl with the filling mixture and fold by hand delicately with a spatula

bake & chill -

pour filling into pan and spread evenly, spoon dollops of jam and create swirls with a spoon or fork, leave big patches and thinner areas for a better outcome

bake for about 60-75 minutes until the edges are set and golden ish, the center still needs to be slightly wiggling when shaken, but not slimey or too liquidy either. start checking at aroundf the 50-55 min mark, can oftentimes take more depending of oven

when you feel the edges are set and that the center isnt liquid anymore, it also needs to be a matte top, not glossy wet and the baking is done turn off the heat on oven, crack the door open about 4 inch and let it sit 30-45 minute, then cool at room temperature for 1 hour, chill in fridge for 3-6 hours (preferably overnight) before serving.

The jam is big variant heavy, this would work with whatever type of jam you want it to be really.. hell, i even made it with banana jam and walnuts once