16 ounces cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1 graham cracker pie crust, 9 inch
21 ounces 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 pie filling by heaping teaspoonfuls onto the cream cheese mixture. Cut through with a knife to swirl the pie filling. Bake at 350F for 35 to 40 minutes or until center is almost set. Cool on wire rack. Chill for 2 hours. top with remaining blueberry filling.
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