Total: 1 hr. 50 Min.

Serves: 11

Ingredients:

1⁄4 cup blueberry preserves

16 oz PHILADELPHIA Cream Cheese, softened

1 cup shortbread cookie fingers, finely crushed

1⁄2 cup blueberries

1⁄2 tsp vanilla

1⁄2 cup sugar

2 whole eggs

1 tbsp butter

Directions:

Step 1. HEAT oven to 325°F.

Step 2. COMBINE cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.

Step 3. COMBINE blueberries and 2 Tbsp. preserve; set aside.

Step 4. BEAT cream cheese, sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just

until blended. Remove 1-1/2 cups batter. Stir in remaining blueberry preserve to remaining batter; stir gently just until swirled.

Step 5. SPOON plain batter into crusts, reserved preserve coated blueberries. Top with swirled blueberry batter.

Step 6. BAKE 18-20 min. or until centers are almost set. Cool completely

Step 7. REFRIGERATE 2 hours.

Step 8. TOP with blueberries and lavender and enjoy!