Blueberry Cheesecake Squares

 

2

cups Wheaties® cereal, crushed

1

tablespoon margarine or butter, melted

1

package (8 oz) reduced-fat cream cheese (Neufchâtel)

1

package (8 oz) fat-free cream cheese

1

can (14 oz) fat-free sweetened condensed milk

1/2

cup Yoplait® plain yogurt or fat-free sour cream

2

eggs or 1/2 cup fat-free egg product

1

teaspoon vanilla

1/4

cup sugar

1 1/2

teaspoons cornstarch

2

tablespoons water

1

tablespoon lemon juice

2

cups fresh or frozen (unsweetened) blueberries

• 1 Heat oven to 375ºF. In 8- or 9-inch square pan, toss cereal and melted butter until cereal is well coated. Spread evenly in pan. Bake 5 to 10 minutes or until golden brown.
• 2 Meanwhile, in large bowl, beat cream cheeses and milk with electric mixer on medium speed until smooth. Beat in yogurt or sour cream, eggs and vanilla until well blended. Pour over crust.
• 3 Bake 35 to 40 minutes or until center is jiggly but sides are set.
• 4 Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.
• 5 Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in water and lemon juice until smooth. Add 1 cup of the blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until thickened; remove from heat. Stir in remaining 1 cup blueberries. Place blueberry topping in small bowl; let stand at room temperature 5 minutes. Cover and refrigerate until chilled.
• 6 For squares, cut cheesecake into 4 rows by 4 rows. Serve blueberry topping over cheesecake.