Prep: 30 min. Bake: 8 + 18 min.
Chill: 3 hr. OVEN: 350 F
INGREDIENTS
1/2 cup butter
3/4 cup finely crushed graham crackers
1/2 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup ground pecans
1/4 cup sugar
1 1/2 8oz. pkg. cream cheese, softened
2/3 cup sugar
4 eggs
1 Tbsp. brandy or milk
1 tsp. vanilla
2 cups blueberries
PREPARATION
1. Preheat oven to 350 F. Lightly grease 13X9X2-inch baking pan; set aside.
2. For crust, in a small saucepan melt butter over medium heat until it turns the color of light brown sugar. Remove from heat and set aside.
3. In a medium bowl mix together graham cracker crumbs, flour, coconut, ground pecans, and 1/4 cup sugar. Stir in butter and mix thoroughly. Evenly press into the bottom of greased pan. Bake 8 to 10 minutes or until lightly browned.
4. Meanwhile, in a large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle blueberries evenly over the cream cheese layer.
5. Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate for 3 hrs. Cut into bars. Store, covered, in the refrigerator.
