Blueberry Cheesecake Bars

I love these cheesecake bars, so delicious and simple to make. To make it so simple and easy, line a 13x9-inch baking pan with 17x9-inch piece of parchment paper. Prepare recipe as directed. When cooled, run knife along side of pan and gently lift cheesecake out. No sticking problem!! To soften cream cheese before mixing, place an unwrapped package of cream cheese in microwaveable bowl. Microwave on high 15 seconds. Add 15 seconds for each additional package of cream cheese.

• Ready In: 20 mins
• Yields: 24 bars

Ingredients

• 1⁄2 cup butter
• 2  cups  honey maid graham cracker crumbs
• 2 (250 g) packages Philadelphia Cream Cheese, softened
• 3⁄4 cup sugar
• 2  large eggs
• 1  teaspoon vanilla
• 1 (250 ml) jar  kraft pure  blueberry jam
• 1  cup blueberries

Directions

1. Preheat oven to 350°F
2. Pour melted butter into 13x9-inch baking pan. Sprinkle crumbs over butter; mix well. Press firmly and evenly onto bottom of pan.
3. Beat cream cheese untl smooth. Add sugar, eggs, and vanilla, beating until well blended; set aside.
4. Stir jam in jar until softened. Spread jam evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
5. Bake 30 minutes or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Refrigerate leftover bars for up to 3 days.