Combine crushed cookies, flour, baking powder and salt. Stir in 2 1/4 cups melted butter (or 3/4 cup for trial recipe). Line 3 (8-inch) square pans with foil, with ends of foil extending over sides. (Or, line 1 pan for trial recipe.) Press 2 cups NILLA Crust mixture onto bottom of each prepared pan. Bake in 350°F standard oven 30 min. Cool.
Bring blueberries, sugar and remaining 3 Tbsp. butter (or 1 Tbsp. butter for trial recipe) to boil in medium heavy saucepan on medium-high heat, stirring frequently. Combine cornstarch and port wine; stir in jam and remaining butter. Add to blueberry mixture; cook until butter and jam are melted, stirring occasionally. Remove from heat; pour over crusts. Sprinkle with remaining NILLA Crust mixture.
Bake 20 min.; cool completely. Use foil handles to remove desserts from pan before cutting dessert in each pan into 6 bars.