Ingredients:
Yield: 24
Crust;
2 C ground vanilla wafers or graham cracker crumbs
4 Tbsp unsalted butter, melted
1 pinch ground cinnamon
Filling;
16 oz. cream cheese, softened
1 10 oz. jar blueberry preserves
1 C fresh blueberries
2/3 C sugar
2 eggs
1 large lemon, zested and juiced
1/2 tsp vanilla extract
Directions:
Preheat oven to 350 F degrees.
Line a 9x13 baking dish with parchment paper, leaving a 2 inch overhang on both sides. Spray with non-stick cooking spray, or grease with butter.
In a large bowl, combine vanilla wafers, melted butter, and cinnamon.
Press mixture evenly into the bottom of baking dish and refrigerate.
In a large bowl or mixer (or using a food processor), beat cream cheese until smooth. Mix in eggs, sugar, lemon juice, and zest, until fully combined.
Spread mixture over chilled crust.
Sprinkle fresh blueberries evenly over top. Spread blueberry preserves on top.
Bake for 27-30 minutes, or until the center is just set, but still jiggles.
Cool completely, then refrigerate for 4 hours, or overnight.
Cut into squares and serve.
