1/4 c. cornstarch
1/2 c. sugar
1/2 c. water
3 c. fresh blueberries, rinsed & drained
1 (13 1/2 oz.) pkg. graham cracker crumbs
1 1/2 sticks butter
2 (8 oz.) pkgs. cream cheese
1 1/2 c. sugar
2 tsp. vanilla
1 (9 oz.) carton frozen whipped topping. thawed

Combine cornstarch, sugar, water and blueberries. Cook while stirring over medium heat until sauce bubbles and thickens. Cool. Combine graham cracker crumbs and butter. Press one half of the crumbs into the bottom of a foil lined 13"x9" pan. Mash cream cheese until soft. Gradually beat in sugar and vanilla. Fold in whipped topping. Spread one half of this mixture carefully over crumbs. Spread blueberry filling evenly over cream cheese. Spread with remaining cheese mixture. Sprinkle with remaining crumbs. Chill overnight. Using foil to remove from pan, place dessert on a platter and cut into squares. Makes 15 servings.