Blueberry Swirl Cheesecake

This is the easiest cheesecake I have ever made, and most likely the best!  I haven't made too many mind, but I just couldn't believe this could be soooo good for so little effort.  I made it for my husband's birthday last year, and he Loved it!  I do believe it will become a Birthday tradition;)  I got this one from Taste of Home  I will post the link:
http://www.tasteofhome.com/Recipes/Blueberry-Swirl-Cheesecake

Blueberry Swirl Cheesecake

8 ServingsPrep: 15 min. Bake: 35 min. + chilling

Ingredients

• 2 packages (8 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1 graham cracker crust (9 inches)
• 1 can (21 ounces) blueberry pie filling, divided

Directions

• In a large bowl, beat the cream cheese, sugar and vanilla until
• smooth. Add eggs, beating just until combined. Pour into crust. Drop
• 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese
• mixture; cut through with a knife to swirl the pie filling.
• Bake at 350° for 35-40 minutes or until center is almost set.
• Cool on a wire rack for 1 hour. Refrigerate for 2 hours. Top with
• remaining pie filling. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 serving (1 slice) equals 349 calories, 17 g fat (8 g saturated fat), 84 mg cholesterol, 240 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.