6 Tbsp. butter, melted
2 cups graham cracker crumbs
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 jar (10 oz.) blueberry preserves
1 cup blueberries
Mix butter and graham crumbs in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
Beat cream cheese in large bowl with mixer until creamy. Add sugar, eggs and vanilla; beat until well blended. Stir jam in jar until softened; spread evenly onto crust. Top with berries, then cream cheese mixture.
Bake 30 min. or until slightly puffed. Cool completely before cutting into bars.
Trim 3 grams of fat calories per serving by preparing with PHILADELPHIA Neufchatel Cheese. Plus, you'll save 10 calories per serving, too!
Make it Easy
Line 13x9-inch pan with 17x9-inch piece of parchment paper, with ends of paper extending over sides. Prepare recipe as directed. When cooled, run knife around sides of pan, then gently lift cheesecake out using paper handles. No sticking problem!
How to Store
Store in tightly covered container in refrigerator up to 3 days.