1/4 c. corn starch
1/2 c. water
13 oz. pkg. graham cracker crumbs
2 (8 oz.) pkg. cream cheese
9 oz. pkg. frozen whipped topping, thawed
1/2 c. sugar
3 c. blueberries, rinsed and drained
3/4 c. melted butter
1 1/2 c. sugar
2 tsp. vanilla

Combine cornstarch, sugar, water and blueberries in sauce pan. Cook over medium heat stirring until thickened; cool. Combine cracker crumbs and butter; press half the crumbs into bottom of foil-lined 13 x 9 x 2 inch pan. Mash cream cheese until soft; beat in sugar and vanilla gradually. Fold in whipped topping; drop by spoonfuls over crumbs mixture. Spread gently with spatula. Spread blueberry filling over cheese mixture; spread with remaining cheese mixture. Sprinkle with remaining crumbs mixture. Chill overnight. Yields 15 servings.