Blueberry Swirl Cheesecake
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla extract
1 graham cracker crust (9-in.)
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 350ºF for 35-40 minutes or until center is almost set. Cool on a wire rack. Chill for 2 hours. Top with remaining pie filling.