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Now you do not necessarily have to use blueberry, you can omit that and have something else. We just like the richness of everything and how it compliments the cream cheese. Oh make sure you use everything fresh and not canned.

Let's Get Started…

Ingredients:

• 1/3 cup butter, melted
• 2 cups graham cracker crumbs
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1 jar (10 oz.) blueberry preserves
• 1 cup blueberries

Now That You Have All Of Your Ingredients Gathered It’s Time To Get Started!

This may look like the regular old list of ingredients for cooking cheesecake but there is a secret, we added one tablespoon of zest into the mix. Folded it in nice and gentle and it gave this cheesecake the pop it needed! Instead of making your cheesecake traditionally, there are a few steps that we took out and tried instead. This helped not brown the tops of our cakes and it also prevented them from cracking while in the oven and while setting in the fridge.

Now, instead of making your cheesecake traditionally, there are a few steps we took out and other methods we tried instead. This helped the tops of our cakes not to brown and it prevented them from cracking while in the oven or while setting in the fridge.

You can use any kind of baking pan that you want. Just make sure to prepare the compote first. We actually put a little in the mix as well for some extra flavor. Remember to mix in the Lemon Zest in the batter.

Here Is What You Need To Do…

The Step By Step Directions To Follow:

1. Heat oven to 350ºF.
2. Mix butter and graham crumbs in 13×9-inch pan; press onto bottom of pan.
3. Beat cream cheese in large bowl with mixer until creamy.
4. Add sugar, eggs and vanilla; beat until blended.
5. Stir preserves in jar until softened; spread evenly onto crust.
6. Top with berries, then cream cheese mixture.
7. Bake 30 min. or until slightly puffed.

Finished!

Happy Baking & Enjoy!

Article Source: Kraft Recipes