3 (8 oz.) pkg. cream cheese
4 eggs
1 c. sugar
1 tsp. vanilla
3 zwieback crackers
1 c. sour cream
1 tbsp. sugar
1/2 tsp. vanilla
1 can blueberry pie filling

Put blueberry pie filling in fridge. Soften cream cheese to mix. Beat 4 egg whites; gradually add 1 cup sugar and 1 teaspoon vanilla. Put yolks in cream cheese and mix. Blend cream cheese and egg whites together. Butter an 8-inch spring pan and sprinkle with finely crushed zwieback crackers. Put mix in pan and bake at 350°F for 25 minutes.

Combine sour cream, 1 tablespoon of sugar and 1/2 teaspoon vanilla. Spread on top of cake and bake at 475°F for 5 minutes. Spread blueberry pie filling when ready to serve.