Blueberry Cheesecake Bars

 

1

pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2

cup butter or margarine, softened

1

egg

3

packages (8 oz each) cream cheese, softened

3/4

cup sugar

1/2

cup whipping cream

3

eggs

1

jar (10 oz) blueberry spreadable fruit

1 1/2

cups fresh or frozen (thawed and drained) whole blueberries

• 1 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.
• 2 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.
• 3 Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
• 4 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.