An oat and pecan shortbread crust is topped with a brown sugar cheesecake filling and covered with a fresh blueberry topping.

Lemon-Blueberry Cheesecake Bars

Crust:
1 cup quick or old fashioned oats
3/4 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 cup chopped toasted pecans
1/4 teaspoon baking soda
6 tablespoons butter, melted

Filling:
2 (8-ounce each) packages cream cheese, softened
3/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel

Topping:
1 cup blueberry syrup*
2 tablespoons fresh lemon juice
2 cups fresh blueberries

1. Heat oven to 350°F (175°C). Lightly grease 13 x 9-inch baking pan.
2. For crust, combine oats, flour, 1/3 cup brown sugar, pecans and baking soda in medium bowl; mix well. Add margarine; mix until crumbly.
3. Press into a firm, even layer onto bottom of pan.
4. Bake 10 minutes.
5. For filling, beat together cream cheese, 3/4 cup brown sugar and flour with electric mixer in large bowl until creamy. Add eggs, vanilla and lemon peel; beat well.
6. Pour over crust, spreading evenly.
7. Bake 20 to 25 minutes or until set in center. Cool completely in pan on wire rack. Chill.
8. To serve, cut cheesecake into squares.
9. For topping, combine in medium bowl, blueberry syrup, lemon juice and blueberries. Spoon over bars. Refrigerate leftovers.

Makes 24 squares.

*Or other fruit syrup or light corn syrup.