1 c. sugar (divided)
1/3 c. butter
1 1/2 c. graham cracker crumbs
3 pkg. (8 oz. ea.) cream cheese
4 eggs
1 tsp. vanilla extract
1 (21 oz.) can blueberry filling or topping

Preheat oven to 325 degrees. To prepare crust: In a medium saucepan, place 1/4 cup sugar and butter; heat until butter is melted, stirring occasionally. Stir in graham cracker crumbs; press mixture evenly over the bottom of a 13 x 9-inch baking pan. In a large bowl with an electric mixer beat cream cheese until smooth. Gradually beat in remaining 3/4 cup sugar. Beat in eggs, one at a time, and vanilla until well blended. Spoon blueberry filling evenly over crust. Carefully pour cream cheese mixture over blueberries. Bake just until set; 45-50 minutes. Cool. Chill until cold, about 2 hours or longer. Cut into 24 squares. Serve garnished with strawberry halves or mint leaves, if desired.