1/4 c. cornstarch
1/2 c. sugar
1/2 c. water
3 c. blueberries, rinsed and drained
1 (13 1/2 oz.) pkg. graham cracker crumbs
3/4 c. melted butter
2 (8 oz.) pkg. cream cheese
1 1/2 c. sugar
2 tsp. vanilla extract
1 (9 oz.) pkg. frozen whipped topping, thawed

Combine cornstarch, sugar, water and blueberries in saucepan. Cook over medium heat, stirring until thickened; cool. Combine cracker crumbs into bottom of foil-lined 13 x 9 x 2 inch pan. Mash cream cheese until soft; beat in sugar and vanilla gradually. Fold in whipped topping; drop by spoonfuls over crumb mixture. Spread gently with spatula. Spread blueberry filling evenly over cheese mixture; spread with remaining cheese mixture. Sprinkle with remaining crumb mixture; chill overnight. Use foil to remove dessert from pan. Place dessert on platter; cut into squares. Yield: 15 servings.