Blueberry Cheesecake Bars

• 1 oz cream cheese, softened
• 2 large eggs
• 3/4 c sugar
• 1 tsp vanilla
• 3/4 c blueberry or other fruit preserves
• Shortbread Base, hot*

Shortbread Base:

• 3/4 c unsalted butter
• 2 c all-purpose flour
• 1/2 c light brown sugar, packed
• 1/2 teaspoon salt

Directions:

Preheat oven to 350 F.

Cut butter into 1/2-inch pieces.

In a food processor process all ingredients until mixture begins to form small lumps.

Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom.

Bake shortbread in middle of oven until golden, about 20 mins.

While shortbread is baking, prepare topping

Topping:

In a bowl whisk cream cheese until smooth and whisk in eggs, sugar, and vanilla.

Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it.

Bake in middle of oven until slightly puffed, about 30 mins.

Cool completely in pan and cut into 24 bars.

Makes 24 bars.