Preheat oven to 350F°
Lightly oil (or butter) the bottom of an 8 x 8" square baking dish
In medium mixing bowl add all crust ingredients - almond flour, melted butter, honey, salt, vanilla, and cinnamon
Mix all ingredients until the mixture is crumbly
Presh mixture into bottom of baking dish so it is in an even layer
Bake for 15 minutes - until it is golden brown on top
Set aside on wire rack to cool
While crust is baking, prepare the blueberry swirl
Add blueberries, honey, and 1 Tbsp of water to small saucepan
Heat over medium heat, stirring occasionally until blueberries start to break down - about 5 - 10 minutes
Add more water if mixture seems to thick
Use spoon to break apart blueberries as they cook
Once blueberry mixture acheives a thick, chunky syrup texture, remove from heat and set aside
Add all ingredients to food processor - Farmer's Cheese, dripped yogurt, honey, eggs, lemon juice, and vanilla
Process for three to five minutes until mixture is very smooth and doesn't appear to have a gritty texture
Pour cheesecake mixture over cooked crust
Gently swirl in blueberry mixture by pouring a little in at a time and swiriling with a butter knife
Bake for 50 - 60 minutes until cheesecake is set on top
Cool on wire rack for 30 minutes and then chill in refrigerator for at least two hours
Cut into bars and serve