INGREDIENTS
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Cookie Crust:
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1 3/4 cups all-purpose flour
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1/2 cup confectioner's sugar
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1/2 teaspoon salt
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1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
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1 teaspoon ice water
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Cheesecake Filling:
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16 ounces (2 packages) cream cheese, softened
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1/2 cup sugar
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1 teaspoon Pure Vanilla Extract
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2 eggs
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1 cup Stonewall Kitchen Wild Maine Blueberry Jam