Blueberry Lemon Cheesecake Bars

Ingredients:

For the base:

Butter, for greasing

2 tablespoons Equal or Splenda

1/8 teaspoon ground cinnamon

1 1/2 pkgs sugar free shortbread cookies

(Murray brand works well)

1/2 stick unsalted butter, melted

Directions

Preheat oven to 325 degrees F.

For the base:

Grease the bottom of a 9 by 9-inch baking dish with butter. Use a food processor to blend the sugar, cinnamon and shortbread cookies until you have the texture of bread crumbs. Add the melted butter and mix for a few seconds to fully incorporate. Pour into the baking pan and press down with the base of a glass or your fingers. Bake in the oven for 12 minutes and then when done set aside to cool.

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice, flour, and agave nectar to the food processor and mix well until it has a smooth consistency. Pour onto the cooled base and then add blueberries to the top. Press slightly into filling but should still be half exposed -- as the cake bakes they will sink a little more and break down slightly.

Bake the lemon cheesecake bars in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

For the filling:

16 ounces cream cheese, room temperature

2 eggs

2 lemons, zested and juiced

About 1/2 cup agave nectar

(This makes the cheesecake very moist)

1 tbs flour to offset the extra liquid from the agave nectar

1 1/2 cups fresh blueberries