Blueberry Cheesecake Squares

• 1 c. plus 2 Tbsp. flour
• 1/3 c. unsalted butter
• 3/4 c. sugar
• 3 Tbsp. fresh lemon juice
• 1/2 c. blueberry preserves
• 1/3 c. firmly packed brown sugar
• 3 (8 oz. each) pkg. cream cheese, softened
• 3 eggs
• 1 1/2 tsp. vanilla

1. Preheat oven to 350u0b0.
2. Lightly grease 13 x 9-inch pan.
3. In medium bowl, combine 1 cup of flour with dark brown sugar.
4. Cut in butter until mixture resembles coarse crumbs.
5. Pat evenly into prepared pan.
6. Bake 20 minutes and remove from oven.
7. In large bowl, with electric mixer on medium speed, beat together cream cheese and sugar just until combined.
8. Beat in remaining 2 tablespoons flour, the eggs, lemon juice and vanilla just until combined.
9. Pour over partially baked crust.
10. Drop spoonfuls of blueberry preserves over the top.
11. With back of small spoon, lightly swirl in preserves.
12. Bake 20 minutes longer.
13. Turn off oven; prop open oven door.
14. Let cheesecake cool in oven for 10 minutes.
15. Cut with wet knife into 2-inch squares.
16. Store in refrigerator.
17. Yield:
18. 24.

flour, unsalted butter, sugar, lemon juice, blueberry preserves, brown sugar, cream cheese, eggs, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=301133 (may not work)