1 (7 oz.) package Martha White® Blueberry Cheesecake Flavored Muffin Mix
1 (9-inch) graham cracker pie crust
2 cups fresh or frozen blueberries
1 (8 oz.) package cream cheese, soften at room temperature
4 tablespoons sugar
1 stick butter, melted
Heat oven to 350ºF. Beat cream cheese with 2 tablespoons sugar. Set aside.
Combine muffin mix with melted butter to make the topping. Toss blueberries with remaining 2 tablespoons of sugar. Spread sweetened cream cheese onto the bottom of pie crust.
Pour blueberries over cream cheese. Top blueberries with the blueberry cheesecake topping, spreading to the edge of the crust.
Bake in 350ºF for 45 minutes or until the topping is light brown and set. Remove and allow to cool completely before serving.
*Percent Daily Values are based on a 2,000 calorie diet.