2 c. graham cracker crumbs
1/2 tsp. sugar
1 1/2 sticks butter, softened

Combine cracker crumbs, 1/2 teaspoon sugar and softened butter and butter. Press half into a 9 x 13 inch pan and bake low for about 5 to 7 minutes.

1/4 c. corn starch
1/2 c. sugar
1/2 c. water
3 c. blueberries (rinse and drain)

Over medium heat on stove combine blueberries, water, 1/2 cup sugar and corn starch. Cook while stirring until sauce bubbles and thickens. Set aside to cool.

2 pkg. (8 oz.) cream cheese
1 1/2 c. sugar
2 tsp. vanilla
1 (9 oz.) frozen topping (Cool Whip)

Mash cream cheese until soft. Gradually beat in 1 1/2 cups sugar and vanilla. Fold in whipped topping.

Spread half of the cream cheese mixture carefully over the graham cracker crumbs in pan. Spread blueberry filling evenly over the cream cheese layer.

Spread the other half of the cream cheese mixture over the blueberry. Sprinkle with remaining crumbs. Chill overnight.