Cooked Filling:
1/2 c. Granulated Sugar
1/2 c. Water
1/4 c. Cornstarch
3 c. Fresh Blueberries

In saucepan combine sugar, water, cornstarch and blueberries.
Cook over medium heat, stirring constantly, until mixture bubbles and thickens.
Set aside to cool.

Crust:
4 c. Graham Cracker Crumbs
3/4 c. Butter or Margarine, melted
1 Tbsp. Granulated Sugar

Stir together cracker crumbs, butter or margarine and sugar.
Press half of crumb mixture into bottom of a greased 9″ x 13″ pan.
Bake 5 minutes at 350°F.
Let cool completely.

Filling:
16 oz. Cream Cheese, softened
1 1/2 c. Granulated Sugar
2 tsp. Vanilla
1 Tub Whipped Topping, thawed

Beat together cream cheese, sugar and vanilla.
Gently fold in whipped topping.
Spread half over cooled crust.
Spread half of blueberry mixture over cream cheese layer.
Repeat layers with remaining cream cheese and blueberry mixture.
Sprinkle remaining crumbs over top.
Chill several hours before serving.