6 tablespoons butter, melted
2 cups graham cracker crumbs
2 (8 ounce) packages cream cheese, softened
3⁄4 cup sugar
2 large eggs
1 teaspoon vanilla
1 (8 ounce) jar blueberry jam (or preserves)
1 cup blueberries
Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
Beat cream cheese until smooth. Add sugar, eggs and vanila, beating until well blended. Set aside.
Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
Bake 30 minutes or until slightly puffed. Cool completely in pan.
Refrigerate leftover bars for up to 3 days.
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