Step 1

To make the crust:

Step 2

Preheat oven to 350°F. Spray an 8” square pan with cooking spray.

Step 3

In a bowl, combine graham cracker crumbs, Splenda Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven and let cool.

Step 4

To make the filling:

Step 5

In a bowl using an electric mixer, beat cream cheese on medium speed until smooth. Gradually add Splenda Sweetener, beating until blended.

Step 6

Add eggs one at a time, beating well after each addition. Add sour cream and vanilla extract, beating just until blended.

Step 7

Fold in blueberries. Pour mixture into prepared pan.

Step 8

Bake for 30–35 minutes, or until set. Remove from oven and cool on a wire rack for 30 minutes. Cover and refrigerate 2 hours.

Step 9

In a small saucepan, combine apricot preserves and water; cook over medium heat, stirring constantly until jam melts.

Step 10

Spread over filling. Let glaze set before cutting into bars.