Pre-heat your oven to 350 degrees F. Line a 9x9 baking dish (both the bottom and the edges) with parchment and spray the parchment lightly with non-stick spray on the bottom and around the edges.

In a small bowl, mix together graham cracker crumbs and sugar until well combined.

Slowly pour in your warm melted butter and stir all ingredients until the butter has been fully incorporated into the graham cracker and sugar mixture.

Once combined, pour your crust mixture into the lined baking dish, and spread evenly along the bottom. Once even, using your hand or a flat-bottomed measuring cup, begin to press the mixture lightly until it compacts, forming a solid crust in the bottom of the pan.

Place your crust in the oven and allow to bake for 7-10 minutes until it has lightly browned.

Once cooked, pull it out of the oven and set aside to cool.

In a medium mixing bowl, place softened cream cheese and sugar and stir well until completely smooth and no lumps of cream cheese are left.

Once smooth, add your sour cream and stir to combine.

Once combined, add your eggs and vanilla and mix well until the eggs have been fully incorporated.

Next, pour your cheesecake filling over your baked pie crust, and smooth out until the top is completely flat.

Next, place small dollops of your blueberry and raspberry preserves sporadically over the top of the cheesecake in whatever kind of pattern suits you.

Using a fork, lightly swirl the fruit preserves into the cheesecake, trying not to cover the entire surface, but leaving distinct patterns of raspberry, blueberry, and cheesecake visible.

Place your cheesecake into the oven at 350 degrees and bake for 45-50 minutes, or until the edges are lightly browned and the center is still slightly wobbly, but not liquid.

Remove from the oven and allow to cool for 1 hour at room temperature. After 1 hour, place the cheesecake bars in to the fridge and allow to finish setting for another 3 hours.

After all 4 hours have passed, gently lift your cheesecake out of the pan by lifting the parchment paper, slice into 9 even squares, serve, and enjoy!