Ingredients

16 ouncescream cheese softened
2 larges eggs
3/4 cup sugar
1/4 cup sour cream
1 teaspoon vanilla extract
1-2 cup blueberry preserves or other fruit preserves

SHORTBREAD BASE
1 cup butter
2 tbls. cornstarch
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 cup chopped pecans
2 cups flour
1/2 cup packed brown sugar

Directions

Preheat oven to 350 degrees.
Shortbread Base: On medium speed beat butter and brown sugar until fluffly about 5 mins. Add half of the flour mixture to the creamed mixture; beat on low until ingredients are combined. Add remaining flour beating only until flour is incorporated.  Bake shortbread in middle of oven until golden, about 20 minutes.
In a bowl whisk cream cheese until smooth and whisk in eggs, sugar and vanilla. Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 25 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, for 3 days.