Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan. Line it with parchment paper, leaving an overhang at the sides of the pan;set aside.
In a small saucepan heat butter over medium heat until the color of light brown sugar. Be careful not to let it burn. Remove from heat; set aside.
In medium bowl stir together graham crackers, coconut, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of parchment lined pan. Bake 10 to 12 Minutes or until lightly browned.
Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, sour cream and vanilla. Beat until combined. Pour over hot crust. Toss blueberries in confectioners' sugar until completely coated. Sprinkle blueberries over cheesecake batter
Bake 18 to 20 Minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator.
Ingredients
Directions
Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan. Line it with parchment paper, leaving an overhang at the sides of the pan;set aside.
In a small saucepan heat butter over medium heat until the color of light brown sugar. Be careful not to let it burn. Remove from heat; set aside.
In medium bowl stir together graham crackers, coconut, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of parchment lined pan. Bake 10 to 12 Minutes or until lightly browned.
Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, sour cream and vanilla. Beat until combined. Pour over hot crust. Toss blueberries in confectioners' sugar until completely coated. Sprinkle blueberries over cheesecake batter
Bake 18 to 20 Minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator.