1/4 cup granulated sugar
1/3 cup butter or margarine, melted
3 8-ounce packages cream cheese, softened
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla
2 cups fresh or individually frozen blueberries, thawed (save juice)
1/2 teaspoon granulated sugar
For crust, combine graham cracker crumbs and sugar, stir in melted butter. Bake for a few minutes, then set aside.
For Filling, in a large mixing bowl beat cream cheese and sweetened condensed milk, until well combined. Add eggs and vanilla; beat just until combined.
Divide batter in half.
Combine 1 cup of the blueberries and 1/2 teaspoon granulated sugar; then stir into one half of the cheesecake batter.
Alternately spoon some vanilla and some blueberry into crust, to make a sort of marble effect. (Or pour in Vanilla and then spoon in the blueberry part and then pull through with a knife to make a swirl effect)
Bake in preheated oven for 50 to 60 minutes or until center appears set when you gently shake the pan. Cool on a wire rack for 15 minutes. Loosen crust from sides of pan, with a knife. Cool for 30 minutes.
Then remove sides from pan; cool cake completely. Cover and chill at least 4 hours. Serve with remaining blueberries mixed with juice, saved when thawing, and a little sugar. Heat and stir in a little cornstarch mixed with a little cold water, simmer for a few minutes until slightly thickened. Then let cool.