2 c. graham cracker crumbs (save 1/2 cup for topping)
3/4 c. butter, melted
1/4 c. sugar
2 cans blueberry filling
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 eggs
9 oz. container Cool Whip

Mix crumbs, butter and sugar. Press into bottom of 9 x 13 inch dish. Cream the cream cheese and 1/2 cup sugar. Add eggs one at a time. Cream well. Spread over crust.

Bake 15 minutes at 350 degrees. Cool. When cold, spread 2 cans of berries over cheese filling. Spread the Cool Whip on top. Sprinkle on 1/2 cup graham crumbs.