1/3 cup 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 blended.
Stir preserves 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.
Prepare as directed with PHILADELPHIA Neufchatel Cheese.
Make it Easy
Line 13x9-inch pan with 17x9-inch sheet of parchment, with ends of parchment extending over sides. Prepare recipe in prepared pan as directed. When ready to serve, run knife around sides of pan, then use parchment handles to gently remove cheesecake from pan before cutting into bars. No sticking problem!
How to Soften the Cream Cheese
To soften cream cheese, place a completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. Add 15 sec. for each additional package of cream cheese.
How to Store
Store in tightly covered container in refrigerator up to 3 days.