Recipe

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• 3/4 cup unsalted butter
• 2 cups all-purpose flour
• 1/2 cup brown sugar , packed
• 1/2 tsp salt
• 16 oz cream cheese, softened
• 2 large eggs
• 3/4 cup sugar
• 1 tsp vanilla
• 3/4 cup blueberry preserves

• 1 Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt.
• 2 Process until mixture forms small lumps.
• 3 Sprinkle into a greased 13 x 9 x 2 inch baking pan, pressing down with spatula to form crust.
• 4 Bake in the middle of oven until golden brown, about 20 minutes.
• 5 In a bowl whisk cream cheese until smooth then add eggs, white sugar and vanilla.
• 6 Evenly spread preserves over hot shortbread for traditional look then cover with cheesecake mixture. For a more stable bar, mix preserves into batter.
• 7 Bake for 20 minutes. Cool completely, then refrigerate at least 3 hours ( good luck with that step).