Ingredients:
2 cups purple sweet potatoes, cooked & pureed
1 cup chocolate sandwich cookies, finely crumbled (about 12 cookies)
2 tbsp butter, melted
2 (8 ounce) pkg cream cheese, softened
1/2 cup sugar
1 tbsp vanilla extract
2 eggs
1/4 cup blueberry preserve
1 oz. white chocolate, melted
Directions:
Preheat oven to 350F.
Crush the chocolate cookies in a food processor until finely ground. Mix crumbs and melted butter. Press and layer onto 9 inch square baking pan.
Put the sweet potato puree, cream cheese, sugar, vanilla extract in a large bowl. Mix with a hand mixer until well blended.
Add the eggs one at a time to the bowl with the mixer at low speed until just blended.
Pour the mixture over the crust in the baking pan.
Bake for 25 to 30 minutes or until the center is almost set.
Remove from oven and let cool for 5-6 minutes.
Layer the top with blueberry preserve. Drizzle with melted white chocolate. Set aside to cool completely and then refrigerate for at least 4 hours.
Remove from fridge and cut into squares. Serve.
