1 1/2 c. graham cracker crumbs
3/4 stick butter, melted
1/2 c. sugar
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 eggs
1 qt. fresh or frozen blueberries
1 c. water
3 tbsp. cornstarch
1 small tub Cool Whip

Mix crumbs, butter and sugar; spread over 8 x 12-inch baking pan. Mix cream cheese (softened), 1/2 cup sugar and eggs. Beat until smooth. Spread over graham cracker crust.

Bake 15 minutes at 350°F.

Mix blueberries, water and cornstarch. Cook until thickened. Spread over top. Let cool and add Cool Whip. Let set overnight in refrigerator.