Preheat oven to 325 degrees F.
Mix crushed graham crackers, butter and sugar in a small bowl. Press into a greased foil-lined 8 inch square pan. Bake for 10 minutes.
Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, beating after each just until blended. Pour over crust.
Spoon blueberry pie filling over cheesecake filing. Swirl with a knife back and forth in lines to create a swirled effect.
Bake for 35-45 minutes until center is just slightly jiggly.