Beat cream cheese, sugar, and vanilla until smooth. Add eggs, and mix. Pour into crust. Drop several tablespoonfuls of pie filling onto top of cream cheese mixture (about 1/2 the can). Swirl blueberries with a knife. Bake at 350° for 35–40 minutes. Cool on wire rack. Chill for at least 2 hours. Serve with remaining blueberry pie filling.
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