Blueberry Cheese Tart

• 1 3/4 cup granola or other sweetened health-food cereal without raisins or fruit
• 6 tablespoons butter, melted
• 12 ounces cream cheese at room temperature
• 1/2 cup sugar
• 2 eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 1 1/2 cups fresh blueberries
• 1/2 cup red-currant jelly

1. Preheat oven to 350 degrees.
2. Grind the granola in a blender or a food processor to make crumbs.
3. Mix crumbs with butter and press into the bottom and sides of a nine-inch straight-sided tart pan or springform.
4. The sides should come about one-and-a-fourth-inches high.
5. Refrigerate while preparing the filling.
6. Beat cream cheese until smooth.
7. Beat in the sugar, beat eggs one at a time, the cream and vanilla.
8. Pour this mixture into the prepared crumb-lined pan and bake for 30 minutes.
9. Cool to room temperature and refrigerate at least two hours.
10. Before serving spread the blueberries over the top of the cheese filling.
11. Heat the jelly in a saucepan until dissolved, then spoon or brush it evenly over the berries to glaze them.
12. Chill before serving.

granola, butter, cream cheese, sugar, eggs, heavy cream, vanilla, fresh blueberries, redcurrant jelly

Taken from cooking.nytimes.com/recipes/2718 (may not work)