Instructions

1. Spray an 8x8-inch square baking dish evenly with nonstick cooking spray or butter. Line the dish with parchment paper, allowing the sides to overhang. Press the parchment paper down to adhere to the cooking spray.
2. Combine the crushed biscotti and melted butter in a small bowl. Mix thoroughly to combine. Pour the mixture into the baking dish, pressing down firmly to form the crust.
3. In the bowl of a stand-mixer fitted with a whisk attachment, or a mixing bowl with an electric beater, beat the heavy whipping cream and vanilla on medium-high speed. Mix until it is a soft whipped cream that can hold soft peaks when you lift the whisk out of the bowl, roughly 3 to 4 minutes. Using a rubber spatula, remove the whipped cream to a separate bowl. If there are streaks of whipped cream left in the bowl, that is fine.
4. Add the cream cheese, sugar and salt to the same bowl. Mix on medium-high until the cream cheese is completely smooth, light and fluffy, roughly 2 minutes. Pour half of the whipped cream mixture into the cream cheese mixture, and mix on medium until combined. Use your spatula to scrape off any unmixed cream cheese from the bottom and sides of the bowl. Add the rest of the whipped cream and mix again until combined.
5. Pour the cream cheese filling into the baking dish, using an offset spatula or spoon to smooth out the top. Spoon small dollops of jam over the cheesecake. Use the offset spatula or spoon to smooth out the jam evenly on top of the cheesecake.
6. Refrigerate the cheesecake bars for at least 6 hours, and preferably overnight. Cut into squares and serve cold. You can also freeze portioned-out squares and thaw in the refrigerator or room temperature prior to serving.