For the crust:

18 full sheets (2 sleeves) of graham crackers, finely ground (approximately 3 cups)
1/2 cup butter, melted
1/3 cup sugar

For the cheesecake:

2 (8 ounce) packages cream cheese, softened
1 cup confectioners sugar
1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
2 teaspoons vanilla
1 (21 ounce) can blueberry pie filling (or cherry)

Preheat oven to 350 degrees F.

CRUST:
Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined. Transfer to a 13" x 9" baking dish and press down firmly to form crust. Bake until edges are golden brown, 10 to 12 minutes. Set aside to cool completely before filling.

CHEESECAKE:
Use an electric mixer to beat together the cream cheese, sugar and vanilla. Use a spoon to fold in the whipped topping and mix until well combined. Carefully spread cheesecake mixture over prepared crust.

Spoon blueberry topping on top of filling, spreading out evenly. Cover and refrigerate for several hours or overnight. Slice into squares and serve.

Notes:
Total time does not include chilling time. Should be made several hours or a day in advance.

Can substitute 3 cups of homemade whipped cream for the frozen whipped topping, if preferred

Stacy's Notes: I've had these for years at get-togethers but had never tried to make one to take. Made and took for July 4th, 2016. I used blueberry pie filling, but would try cherry next time. I used my Ninja and ground up the crackers, but made sure to measure, since the storebrand Kroger graham crackers were in a different configuration of crackers (used 36 of their smaller sheets). Then I added the ground crumbs back into the Ninja, added butter and sugar and had that ready to press into a greased 9x13 Pyrex. Baked for 12 minutes in my oven. I made the day before and chilled overnight. Came home with an empty pan, so definitely make again!