1 2/3 cups graham cracker crumbs
1 cup sugar, divided, see recipe directions
1/4 cup melted margarine
1 (8-ounce) package cream cheese, softened
3 large eggs, well beaten
1 1/2 teaspoon vanilla
1 (21-ounce) can Wilderness blueberry pie filling
Preheat oven to 375°F.
Melt the margarine.
I melt mine in a 9 x 13 inch aluminum cake pan on the stove top burner.
(That way less dishes to wash up.)
Remove from heat when margarine is melted.
Then add the graham crackers crumbs and 1/4 cup sugar to the melted margarine.
Mix together and pat down to form a crust.
Now mix softened cream cheese, well beaten eggs and 3/4 cup sugar until all is blended.
Add the vanilla and stir.
Pour cream cheese mixture over the graham cracker crust.
Bake at 375°F for 15-20 minutes.
I did mine for 17 minutes.
Remove from oven and let cool.
Once cooled off open the can of pie filling and spread evenly over it.
Chill in refrigerator.
Cut into squares to serve.