1/4 c. cornstarch
1/2 c. sugar
1/2 c. water
3 c. blueberries
1 (13 1/2 oz.) pkg. graham cracker crumbs
1 1/2 sticks butter
2 (8 oz.) pkg. cream cheese
1 1/2 c. sugar
2 tsp. vanilla
1 (8 oz.) container whipped topping

Combine cornstarch, sugar, water and blueberries. Cook while stirring over medium heat until sauce bubbles and thickens. Cool.

Combine crumbs and melted butter. Press half crumb mixture into bottom of foil-lined 13 x 9-inch pan.

Blend cream cheese, sugar and vanilla. Fold in whipped topping. Spread half of mixture over crumbs (drop by teaspoon and spread with spatula). Spread blueberry filling evenly over cream cheese. Add remaining cheese mixture by teaspoonfuls. Sprinkle with remaining crumbs. Chill overnight. Cut into squares.

Makes 15.