6 tbsp. butter
1/3 c. brown sugar
1 c. flour
1/2 c. chopped walnuts

FILLING:

1/4 c. sugar
1 (8 oz.) pkg. cream cheese
1 egg, beaten
2 tbsp. milk
1 tbsp. lemon juice
1/2 tsp. vanilla
1 (12 oz.) jar blueberry preserves

Heat oven to 350 degrees. To make crust, cream butter and brown sugar until light in medium bowl. Add flour and walnuts. Cream with spoon until mixture forms coarse crumbs. Set aside 3/4 cup crust mixture for topping. Press remaining crust mixture onto bottom of ungreased 8 inch square pan. Bake 12 to 15 minutes to form a firm, even crust. Set on rack to cool.

To make cheese filling, beat sugar and cream cheese together until smooth. Add egg, milk, lemon juice, and vanilla. Beat thoroughly to mix. Set aside. Spread entire jar of blueberry preserves over cooled crust. Carefully spread cheese filling over the preserve. Sprinkle reserved 3/4 cup crumbs over top. Bake 25 to 30 minutes.

Servings: 6-8. Preparation time: 30 minutes. Baking time: 25-30 minutes. Chilling time: 1 hour.