- 6 tablespoons butter, melted
- 2 cups graham cracker crumbs
- 2 (8 ounce) packages cream cheese, softened
- 3⁄4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 (8 ounce) jar blueberry jam (or preserves)
- 1 cup fresh blueberries
Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
Beat cream cheese until smooth. Add sugar, eggs and vanila, beating until well blended. Set aside.
Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
Bake 30 minutes or until slightly puffed. Cool completely in pan.