1 1/2 c. graham cracker crumbs
1 c. sugar
3 tbsp. sugar
3 eggs
1/4 c. butter, melted
1 tsp. vanilla
2 tbsp. butter, melted
1 can blueberry pie filling
3 (8 oz.) pkgs. cream cheese, softened

Combine first 3 ingredients, mixing well. Press into bottom and up sides of 9-inch. spring form pan; set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add 1 tsp. of vanilla and finish beating.

Pour half of the batter into the prepared pan. Spoon the pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Be careful not to spoon too much filling (may use half the can and reserve the rest for topping of individual slices).

Bake in a preheated 375°F oven for 30 minutes. Let cool to room temperature on a wire rack; refrigerate 12 hours before serving.

Remove sides of pan.

Serving Size: 8