BLUEBERRY KEY LIME CHEESECAKE BARS

Blueberry Key Lime Cheesecake Bars image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 13

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30 - vanilla cream-filled cookies
1/4 cup(s) butter, melted
3 - 8 ounce packages cream cheese, softened
3/4 cup(s) sugar
3/4 cup(s) sour cream
1/3 cup(s) key lime juice
1/4 cup(s) flour
3 - eggs
1 tablespoon(s) key lime zest
- green gel food coloring, if desired
1 - 21 ounce can lucky leaf blueberry pie filling, divided
1 - 8 ounce container cool whip, thawed
- key lime slices, if desired

Steps:

Place a baking sheet on the very bottom rack of the oven. Fill halfway with water. Preheat the oven to 325 degrees. Line a 9x13 pan with foil and spray with non-stick spray.
Place the cookies, cream included, in a food processor and pulse until they become crumbs. Stir together the crumbs and melted butter. Press evenly into the bottom of the prepared pan. Beat the cream cheese until creamy. Add the sugar and sour cream and beat again until smooth.
Add the key lime juice, zest, and flour and beat again until mixed in thoroughly. Add the eggs, one at a time, and beat gently after each one. Do not over beat but make sure the eggs are mixed in. Add green food coloring to the cheesecake mixture, if desired.
Spread the cheesecake batter evenly over the crust in the pan. Drop 1 cup of the blueberry pie filling randomly over the top of the cheesecake. Use a butter knife to gently swirl the pie filling into the cheesecake. Do not let the knife go through to the crust. Place the pan on the oven rack right above the tray of water. Bake for 45-48 minutes. Remove immediately and place on a wire rack for one hour, and then place in the refrigerator until completely chilled. Cut into 24 squares and serve with Cool Whip, the remaining pie filling, and key lime wedges.