12 oz. cream cheese, softened
3/4 c. sugar, divided
2 eggs
1 tbsp. cornstarch
1/2 c. water
2 c. blueberries, washed & drained (may use canned or frozen)

Preheat oven and baking sheet to 350 degrees. In a bowl, beat cream cheese, 1/2 cup sugar and eggs until smooth and well blended. Pour into deep dish graham cracker pie shell and bake 30 minutes or until filling is firm.

In a small saucepan, combine remaining sugar and cornstarch. Add water, stirring until smooth. Cook and stir over medium heat until thickened and bubbly; remove from heat and stir in blueberries. Spread blueberry mixture evenly over warm filling. Refrigerate 3 hours or until ready to serve.