1 1/2 c Graham cracker crumbs
1 c Sugar
3 tb Sugar
3 Eggs
1/4 c Butter — melted
1 t Vanilla
2 tb Butter — melted
1 cn Blueberry Pie Filling
24 oz Cheese, Cream — soft
Combine first 3 ingredients, mixing well. Press into bottom and up sides of 9 in. spring form pan; set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add 1 tsp of vanilla and finish beating. Pour half of the batter into the prepared pan. Spoon the pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Be careful not to spoon too much filling. I used half the can and reserved the rest for topping the individual slices. Bake at 375 deg for 30 minutes. Let cool to room temperature on a wire rack; refrigerate 12 hours. Remove sides of pan. Hint:To keep the top from cracking, turn off oven 5 minutes before 30 minutes are up. Let cake cool with the oven being careful not to let cake burn. Recipe By :