1 c. plus 2 tbsp. flour, divided
1/2 c. firmly packed dark brown sugar
1/3 c. unsalted butter
3 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
3 eggs
3 tbsp. fresh lemon juice
1 1/2 tsp. vanilla
1/2 c. blueberry preserves

Preheat oven to 350 degrees. Lightly grease 13 x 9 x 2 inch baking pan. In medium sized bowl, combine 1 cup of flour with brown sugar. With pastry blender cut in butter until mixture resembles coarse crumbs. pat evenly into prepared pan. Bake 20 minutes; remove from oven to wire rack.

In large bowl with electric mixer at medium speed beat together cream cheese and sugar just until combined. Beat in remaining 2 tablespoon flour, eggs, lemon juice and vanilla until combined. Pour over partially baked crust. Drop spoonfuls of blueberry preserves over top. With back of small spoon lightly swirl in preserves. Bake 20 minutes longer. Turn off oven; drop oven door open with handle of wooden spoon. Let cheesecake cool in oven 10 minutes; then cool completely on wire rack away from drafts. Cut with wet knife in 2 inch squares. Store in refrigerator. 24 servings.