3 HRS 15 MIN
graham cracker crumbs
(8 oz. each) PHILADELPHIA Cream Cheese, softened
(10 oz.) blueberry preserves
Heat oven to 350ºF.
Combine graham crumbs and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
Beat cream cheese in large bowl with mixer until creamy. Add sugar and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Stir preserves (in jar) until softened; spread evenly onto crust. Top with blueberries; cover with cream cheese mixture.
Bake 30 min. or until slightly puffed. Cool completely. Refrigerate 2 hours before cutting into bars.