- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) graham cracker crust
- 1 (21 ounce) can blueberry pie filling, divided
- In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling (see page 54).
- Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool on a wire rack. Chill for 2 hours. Top with remaining pie filling.