Spray a 13 x 9-inch baking pan with baking spray with flour; line pan with parchment paper, letting excess extend over sides of pan.
In a large bowl, stir together graham cracker crumbs, melted butter, 2 Tbl sugar and ¼ tsp salt until well combined; using a small straight-sided measuring cup, press into bottom of prepared pan.
Bake until set and fragrant, 8-10 minutes; let col on a wire rack for 30 minutes. Wrap bottom and sides of pan in a double layer of heavy-duty foil. Reduce oven temperature to 325° F.
In the container of a blender, combine blueberries and 1/3 cup sugar: puree until smooth. Strain blueberry mixture through an extra-fine-mesh sieve into a medium saucepan; whisk in cornstarch until well combined. Bring to a boil over medium heat; cook, whisking constantly, until mixture is thickened and no longer tastes like cornstarch, about 4 minutes. Remove from heat; let cool for 30 minutes. (mixture will continue to thicken as it cools.)
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 1-2 minutes, stopping to scrape sides of bowl. Add flour, Passion fruit puree, remaining 1 cup of sugar, and remaining ¼ tsp salt; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1-2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Add sour cream; eat at medium-low speed until combined, 1-2 minutes, stopping to scrape sides of bowl. Pour mixture into prepared crust, spreading into an even layer with a small offset spatula.
Working quickly, drop small dollops of cooled blueberry mixture and lilikoi coconut butter on top of cream cheese mixture, using a wooden pick, swirl as desired. Place baking pan in a large roasting pan. Position oven rack so top of roasting pan is 6-6 ½ inches from top heating element; place roasting pan in oven, add hot water to come 1 inch up sides of baking pan.
Bake until edges are set, top looks dry, center is almost set, and an instant-read thermometer inserted in center registers 150°F to 155°F, 35-50 minutes, loosely covering with foil to prevent excess browning, if necessary.
Let cool in pan on a wire rack for 1 ½ to 2 hours. Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top of cheesecake. Using excess parchment as handles, carefully remove from pan, and transfer to a cutting board. Using a warm dry knife, cut into bars.
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