The original recipe came from here:  http://www.mykitchensnippets.com/2008/04/blueberry-cheesecake-bars.html I had to search awhile to find a recipe that called for real blueberries and not blueberry jam.  Once I did, I used my pantry items to substitute for the original recipe items. The results were delicious.  Here were my list of things I needed to use up:

3 gallon bags full of sugar cookies leftover from camp

1 lemon left from my last month of pregnancy (And it still looked fresh!)

1 tub of homemade creamcheese frosting

1 bag of frozen wild blueberries

I doubled the recipe to fit in a 9 x 13 pan.  Substituted crushed sugar cookies for the graham cracker and butter crust.  I used the entire lemon zest and juice from the lemon.  Reduced the amount of sugar slightly and topped the entire thing with cream cheese frosting.  I only had 1-80z brick of low fat cream cheese, so I substituted thick plain yogurt for the blanace of the volume.  And I used frozen wild blueberries for the fresh cultivated ones.

Here’s the new recipe:

3 cups crushed sugar cookies, pressed into a gresed 9 x 13 pan–set aside

Mix in an electric mixer until smooth:

1 8 0z brick of low fat cream cheese, plus 2 cups of strained plain yogurt

1/3 cup sugar

1/2 cup milk

juice and zest from 1 lemon

1/4 cup cornstarch

1/2 cup skim milk

3 eggs

When mixture is smooth, fold in 3 cups of frozen wild blueberries (if they are frozen in blocks with ice, rinse in a strainer just long enough to separate them.)

Pour mixture over the cookie crust and bake at 350 degrees for 40 minutes.  Remove from heat and place on a cooling rack.  Immediately pour warmed cream cheese frosting over the top (about 1.5 cups.)  Allow to cool and cut into 20 bars.