• 1/2 cup butter, melted
• 2 cups Honeymaid Graham Crumbs
• 2 pkg. (250 g each) Philadelphia Cream Cheese, softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp. vanilla
• 1 jar (250 g) Kraft Pure 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.

Make it Easy:
Line 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!

How To Soften Cream Cheese:
To soften cream cheese before mixing, place a unwrapped pkg. (250 g) Philadelphia Cream Cheese in microwaveable bowl. Microwave on HIGH 15 sec. Add 15 sec. for each additional pkg. of cream cheese.