How easy is it to make the blueberry lemon cheesecake cookies?
Blueberry Filling: 1 cup blueberries, chopped 1/4 cup orange juice 2 tablespoons granulated sugar 2 teaspoons cornstarch Crumb Mixture: 1 1/4 cups all-purpose flour 3/4 cup old fashioned OR quick-cooking oats 3/4 cup firmly packed brown sugar 1/2 cup chopped nuts 1/2 cup butter Cream Cheese Filling: 1 (8-ounce) package cream cheese, softened 2 large eggs 1/2 cup granulated sugar 2 tablespoons fresh lemon juice 1 teaspoon grated lemon peel 1. Preheat oven to 350*F (175*C). Lightly grease the bottom of a 13 x 9 x 2-inch pan. Set aside. 2. In a small saucepan combine blueberry filling ingredients; stir until corn starch is dissolved. Cook over medium heat, stirring constantly until thick and bubbly, about 5 minutes. Set aside to cool slightly. 3. In a large bowl, combine all crumb mixture ingredients except butter; mix well. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture firmly in
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