Look at those blueberries, dripping with sugar!
1 ready-made graham cracker crust (I know, I cheated a little!)
1 8-oz. package 1/3 less fat cream cheese
1 cup sugar, divided
1/2 tsp. vanilla
1 cup fresh blueberries + a handful of mashed blueberries
2 Tbsp. flour
Cream together cream cheese, 1/2 cup sugar, vanilla, and eggs. Pour over crust and bake for 25 minutes at 325. Throw the rest of the sugar, flour, and the mashed blueberries into a small saucepan and cook until thick. Add the berries and cool. Cool cake in refrigerator with berries separate if planning on serving the next day. The berries may be spooned on top right away if planning on serving a few hours later.
Source: The Country Art of Blueberry Cookery