1/4 c. cornstarch
1/2 c. sugar
3 c. blueberries
1/2 c. water

Cook until bubbly and thick. Cool.

2 c. graham cracker crumbs
1 1/2 stick melted butter

Mix and press into 9 x 13 inch pan.

2 (8 oz.) cream cheese
1 1/2 c. sugar
2 tsp. vanilla

Cream. Fold 9 ounce Cool Whip into mixture. Divide in half. Put cream cheese filling onto crumbs. Layer blueberry mixture and rest of cheese mixture. Sprinkle crumbs over top.