Cheesecake Bars

I made these easy little delights for our ward 4th of July party. I didn't have any blueberries or blueberry jam so I used strawberries and raspberry jam. They turned out great. The possibilities for this recipe are endless - whatever fruit and jam you have on hand will do!

6 Tbsp. butter, melted
2 cups Graham Cracker Crumbs
2 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 jar (10 oz.) blueberry jam or preserves
1 cup blueberries

Preheat oven to 350°F. Mix butter and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.

Beat cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside. Stir jam in jar until softened; spread evenly onto crust. Sprinkle with blueberries; top evenly with the cream cheese mixture.

Bake 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.