Blueberry Key Lime Cheesecake Bars

• Vegetarian

• Produce

  • 1/3 cup Key lime, juice
  • 1 tbsp Key lime, zest
  • 1 Key lime, slices

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 8 ounce container Cool whip
  • 1/4 cup Flour
  • 1 Gel food coloring, Green
  • 1 21 ounce can Lucky leaf blueberry pie filling
  • 3/4 cup Sugar

• Snacks

  • 30 Vanilla cream-filled cookies

• Dairy

  • 1/4 cup Butter
  • 3 8 ounce packages Cream cheese
  • 3/4 cup Sour cream

Found on insidebrucrewlife.com

Description

Directions

• Place a baking sheet on the very bottom rack of the oven. Fill halfway with water. Preheat the oven to 325 degrees. Line a 9x13 pan with foil and spray with non-stick spray.
• Place the cookies, cream included, in a food processor and pulse until they become crumbs.
• Stir together the crumbs and melted butter. Press evenly into the bottom of the prepared pan.
• Beat the cream cheese until creamy. Add the sugar and sour cream and beat again until smooth.
• Add the key lime juice, zest, and flour and beat again until mixed in thoroughly.
• Add the eggs, one at a time, and beat gently after each one. Do not over beat but make sure the eggs are mixed in.
• Add green food coloring to the cheesecake mixture, if desired.
• Spread the cheesecake batter evenly over the crust in the pan.
• Drop 1 cup of the blueberry pie filling randomly over the top of the cheesecake. Use a butter knife to gently swirl the pie filling into the cheesecake. Do not let the knife go through to the crust.
• Place the pan on the oven rack right above the tray of water. Bake for 45-48 minutes. Remove immediately and place on a wire rack for one hour, and then place in the refrigerator until completely chilled.
• Cut into 24 squares and serve with Cool Whip, the remaining pie filling, and key lime wedges.