Blueberry Swirl Cheesecake
- 2 pkg (8oz) cream cheese, softened
- 1/2 cup sugar
- 1/4 tsp vanilla extract
- 2 eggs
- 1 graham cracker crust
- 1 can (21oz) 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 350 deg for 35-40 min or until center is almost set. Cool on a wire rack. Chill for 2 hrs. Top with remaining pie filling.