Preparation

• Combine blueberries and ½ cup of sugar in a small saucepan. Cover and place on low heat. Simmer for 10 minutes and remove from the heat. Then after the pan cools, place it in the refrigerator to chill and thicken for 1-2 hours.
• Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray. In a small bowl, combine graham cracker crumbs, 6 tablespoons of melted butter, and 2 tablespoons of sugar. Press evenly into the baking dish.
• In a stand mixer with the paddle attachment, mix ½ cup sugar and cream cheese until smooth. Turn mixer to low; add vanilla extract and 1 egg at a time mixing just until incorporated. Pour cream cheese mixture over graham cracker crust.
• With the chilled blueberry sauce, make two thick lines down the length of the pan over the top of the cream cheese. Using bamboo skewers or chopsticks, swirl it in, being careful not to scrape the crust on the bottom.
• Bake for 40-45 minutes or until set in the center. Chill well before cutting. Refrigerate all leftovers.