2 pkgs (8 oz each( cream cheese, softened

1/2 cup sugar

1/4 tsp. vanilla extract

2 eggs

1 graham cracker crust (9 inches)

1 can (21 oz) 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.

Bake at 350 degrees for 35-40 minutes or until center is almost set.  Cool on a wire rack.  Chill for 2 hours.  Top with remaining pie filling.  Yield: 8 servings