Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.

Beat cream cheese until smooth. Add sugar, eggs and vanilla, beating until well blended. Set aside.

Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.

Bake 30 minutes or until slightly puffed. Cool completely in pan.

These cheesecake bars will need to cool at room temperature for about an hour, and then they will need to continue chilling in the refrigerator for about three hours.

Please do not attempt to cut into these cheesecake bars until they have cooled for the entire four hours!

You can refrigerate leftover bars for up to 3 days.