Blueberry Cheesecake Bars
The cheesecake stays extra-creamy and has the perfect tartness to it that will have you saying, "just one more bite," another thousand times.
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.
Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended.
Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator.
Using a wet, clean knife makes cutting these bars easier.
1 pouch (1 lb 1.5 oz) oatmeal cookie mix
1/2 cup butter or margarine, softened
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup whipping cream
1 jar (10 oz) blueberry spreadable fruit
1 1/2 cups fresh or frozen (thawed and drained) whole blueberries