2 1/2 c. graham cracker crumbs
1/2 c. butter softened

FILLING:

3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
4 eggs
2 tsp. vanilla

Mix crumbs and butter together. Pat into a greased 10 inch spring form pan.

Beat cheese in mixer until creamy. Beat together eggs, sugar and vanilla. Add to cheese and mix until well blended. Pour into crust and bake at 325 degrees for 45 minutes. Remove from oven and cool 30 minutes. Combine the following and spread on top:

2 (8 oz.) cartons sour cream
2 tbsp. sugar
1 tsp. vanilla

Bake at 325 degrees for 15 minutes. Cool and refrigerate. When completely cold, top with your favorite pie filling or the following:

2 cans blueberries, drained
3/4 c. blueberry juice
1 tbsp. lemon juice
2 1/2 tbsp. cornstarch

Mix together sugar, cornstarch and lemon juice slowly adding blueberry juice. Cook over medium heat until very thick. Add berries and cook 2 more minutes. Pour over cheesecake. Refrigerate until serving time. Serves 16.