Step 1

Preheat oven to 350 degrees F.

Step 2

In a large bowl, with an electric mixer on medium speed, beat cream cheese until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla.

Step 3

Pour cream cheese mixture into graham cracker crust; spoon 2/3 cup blueberry pie filling over cream cheese mixture. Swirl gently with a knife to create a marbled effect. Refrigerate remaining pie filling for garnish.

Step 4

Bake cheesecake 40 minutes or until center is set. Let cool completely on a wire rack. Cover and chill 8 hours. Dollop remaining pie filling over cheesecake before serving.