1 (6 oz.) Graham Cracker ready crust
2 (8 oz.) packages cream cheese (softened)
1/2 c. sugar
1/4 tsp. vanilla
2 eggs
1 can blueberry pie filling

Mix cream cheese, sugar and vanilla at medium speed until well blended. Add eggs and pour into pie crust. Spoon 1/4 can pie filling on top. Gently swirl with toothpick.

Bake at 350°F for 40 minutes or until center is almost set. Refrigerate 3 hours or overnight. Serve topped with remaining pie filling.