Reduced Guilt Cheesecake Tart

I was craving cheesecake today but did not want to consume three or four packages of cream cheese in the next couple of days. So I adapted a recipe I found on Food Network and called it:

Reduced Guilt Cheesecake

8 ounces cream cheese, softened
1 large egg
3/8 cup sugar
1 teaspoon vanilla
½ cup blueberry or other fruit preserves
Hot shortbread base (see below)
Preheat oven to 350 degrees.
In a bowl whisk cream cheese until smooth and whisk in eggs, sugar and vanilla. Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it. Swirl a couple of teaspoons of preserves into the mixture if you like. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan . Will keep, covered and chilled, for 3 days.
Shortbread base
3/8 cup butter
1cups all-purpose flour
¼ cup packed light brown sugar

Preheat oven to 350 degrees.
Cut butter into 1/2-inch pieces. In a food processor, process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 9 inch round baking pan, pressing evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes.