18 graham crackers, crushed
1/2 c. butter
1 (8 oz.) pkg. cream cheese
1/2 tsp. vanilla
1 carton Cool Whip
1 1/2 c. sugar
2 eggs
1 lg. can blueberries with the juice
2 tbsp. cornstarch

Make a crust of the graham crackers, 1/2 cup sugar and butter. Press into a 9x13-inch pan. In a blender, mix the eggs, cream cheese, 1/2 cup sugar and the vanilla. Pour over the crust.

Make a sauce of the blueberries and juice, 1/2 cup sugar and cornstarch. Cook in a saucepan over medium heat until thick. Cool. Pour sauce over the top of the mixture. Top with Cool whip or whipped cream of desired.