EG _ Sugar Free Blueberry Cheesecake Bars

2  cups		pk Gram cracker crumbs (crushed)
5  tablespoons		melted butter
2		egg whites
16  ounces		cream cheese (softened)
1  teaspoon		vanilla extract
3/4  cup		splenda (divided)
1-1/2  quarts		frozen blue berries (divided)
1-1/2  cups		water (divided)
1/4  cup		flour
1  pint		Great Value Original Light Whipped Cream

Tip: For nutritional information on all the ingredients in EG _ Sugar Free Blueberry Cheesecake Bars just click on each ingredient name. Then adjust the serving size for any EG _ Sugar Free Blueberry Cheesecake Bars ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees. Crush your gram crackers and place in large mixing blow. Add melted butter and egg whites. Mix until crumbs start sticking together. Press on greased 1/2 sheet pan to make crust and bake for 5 min. Let cool completely. While cooling mix cream cheese !/2 c. splenda and vanilla together. Then fold in whipped cream. Spead on cooled crust. In sauce pan, boil 1 quart of blueberries and 1 cup of water. Mix 1/2 c. of water and flour in a cup (make sure that flour is mixed completley with no lumps) and add to bioling blueberries to thicken. Add remaining 1/4 c. of slpenda and 1/2 qt. of frozen blueberries. (adding the frozen blueberries cooled the blueberry topping down faster so you can add it to your cheese cake, and eat it faster :) Refidgerate for 2 hrs.