Blueberry Cheesecake Bars

6 tablespoons butter, melted
2 cups graham cracker crumbs
2 (8 ounce) packages cream cheese, softened
3⁄4 cup sugar
2 large eggs
1 teaspoon vanilla
1 (8 ounce) jar blueberry jam (or preserves)
1 cup blueberries

DIRECTIONS

Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
Beat cream cheese until smooth. Add sugar, eggs and vanila, beating until well blended. Set aside.
Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
Bake 30 minutes or until slightly puffed. Cool completely in pan.
Refrigerate leftover bars for up to 3 days.

cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef,