Ingredients:
1 1/2 cups graham cracker crumbs
3 tbsp granulated sugar
1/3 cup melted butter
3 – 8-ounce pkg. softened cream cheese
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 – 21-ounce can blueberry pie filling
Directions:
~Preheat oven to 375°.
~Blend together graham cracker crumbs, 3 tbsp. sugar, and butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
~Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well.
~Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top. Bake for 35 to 40 minutes.
~Cool to room temperature on a wire rack. Loosen the crust from the sides of the pan and cool 30 minutes more. Remove the sides of the pan; cool cheesecake completely.
~Cover and chill at least 4 hours before serving.