Ingredients
- FILLING:
- 1/3 CUP FLOUR
- 1/4 CUP OLD-FASHION OATS
- 1/4 CUP BROWN SUGAR
- 2 TBLS CHOPPED WALNUTS
- 3 TBLS COLD BUTTER, CUBED
- 2 PACKS (ONE 8 OZ AND ONE 3 OZ) CREAM CHEESE, SOFTENED
- 1/3 CUP SUGAR
- 1 EGG
- 1/4 CUP SOUR CREAM
- 1 TBLS LEMON JUICE
- 1/2 TSP GRATED LEMON PEEL
- SAUCE:
- 1/3 CUP SEEDLESS RASPBERRY JAM
- 2 CUPS FRESH BLUEBERRIES
Preparation
Step 1
1. IN A FOOD PROCESSOR, COMBINE THE FLOUR, OATS, BROWN SUGAR AND WALNUTS; COVER AND PROCESS UNTIL NUTS ARE FINELY CHOPPED. ADD BUTTER; COVER AND PULSE JUST UNTIL MIXTURE IS CRUMBLY. PRESS INTO AN 8-IN SQUARE BAKING DISH COATED WITH COOKING SPRAY. BAKE AT 350 FOR 9-11 MINUTES OR UNTIL SET AND EDGES ARE LIGHTLY BROWNED.
2. MEANWHILE, FOR FILLING, IN A FOOD PROCESSOR, COMBINE THE FILLING INGREDIENTS; COVER AND PROCESS UNTIL BLENDED. POUR OVER CRUST. BAKE FOR 14-18 MINUTES OR UNTIL CENTER IS JUST SET. COOL ON A WIRE RACK. COVER AND REFRIGERATE FOR AT LEAST 2 HOURS.
3. IN A MICROWAVE-SAFE BOWL, HEAT JAM ON HIGH FOR 15-20 SECONDS OR UNTIL WARMED; GENTLY TOSS WITH BLUEBERRIES. CUT DESSERT INTO SQUARES; TOP WITH BLUEBERRY SAUCE. REFRIGERATE LEFTOVERS.
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