CRUST:

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

Cream together butter and brown sugar. Add flour and nuts to mixture. Reserve 3/4 cup of mixture for topping. Press remaining crust onto bottom of ungreased 8" square pan. Bake 12 to 15 minutes at 350 degrees. Cool on rack.

FILLING:

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

Beat sugar and cream cheese until smooth. Add egg, milk, lemon juice and vanilla to cheese mixture. Beat thoroughly and set aside.

Spread preserves over crust, carefully spread cheese filling over the preserves. Sprinkle reserved 3/4 cup crumb topping over top. Bake at 350 degrees 25 to 30 minutes until center appears set. Set on rack to cool. Cut into 1" squares. Serve in mini paper cups as finger food. Makes 6 to 8 servings.