Blueberry Cheesecake Bars

{ Prep time: 15 mins / Difficulty: Easy / Yields: 20 small bars }

Ingredients:

1 1/4 cups graham cracker crumbs

1/4 cup Splenda, granulated

1/3 cup unsalted butter, melted

12 oz 1/3 less fat cream cheese, softened

2/3 cup Splenda, granulated

2 large eggs

1/3 cup reduced-fat sour cream

2 tsp vanilla

3/4 cup fresh or frozen blueberries (sweetened, if frozen)

Directions:

1. Preheat oven to 350º. Grease an 8" square pan with cooking spray. Set aside.

2. Combine graham cracker crumbs, Splenda and butter; mix well. Firmly press mixture evenly into bottom of prepared pan. Bake 5 mins. Remove from oven; and set aside.

3. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently fold in blueberries. Pour mixture into prepared pan.

4. Bake for 30-35 mins, or until firm. (Edges will turn golden brown.) Remove from oven and cool on a wire rack for 30 mins. Cover and chill 2 hours.