Blueberry Cheesecake Bars
1/2 cup butter, melted
2 cups Graham Crumbs
2 pkg. (250 g each) Brick Cream Cheese, softened
3/4 cup sugar
2 large eggs
1 tsp. vanilla
1 jar (250 mL) Blueberry Jam
1 cup blueberries
PREHEAT oven to 350°F. Pour melted butter into 13x9-inch baking pan. Sprinkle crumbs over butter; mix well. Press firmly and evenly onto bottom of pan.
BEAT cream cheese until smooth. Add sugar, eggs and vanilla, beating until well blended; set aside. Stir jam in jar until softened. Spread jam evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
BAKE 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Refrigerate leftover bars for up to 3 days.