1Preheat oven to 350 degrees. Spray and 8by8 inch square pan with nonstick cooking spray. Set aside.
2Combine graham cracker crumbs, sxplenda and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan, Bake 5 minutes. Remove from oven set aside.
3Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add splenda beating until blended,. Add eggs one at a time. beating wel after each addition. Add sour cream and vanilla, beating just until, blended. Stir in blueberries.
4Pour mixture into prepared pan,. Bake at 30 to 35 minutes or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
5Topping: Combine apricot preserves and water in small saucepan. Cook over medium heat, stirring constantly.until jam melts. spread over filling cut into bars.