Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter, mixing well.

Press mixture into the bottom and up the sides of a 9-inch springform pan.

Set crust aside.

Beat cream cheese with an electric mixer until light and fluffy.

Gradually add 1 cup sugar, mixing well.

Add eggs one at a time, beating well after each addition.

Add vanilla extract and finish beating.

Pour half of the cream cheese batter into the prepared crust.

Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake.

Be careful not to spoon too much filling; reserve the rest for topping individual slices.

Bake at 375°F (190°C) for 30 minutes.

Turn off oven 5 minutes before time is up and let sit in oven.

Let cool to room temperature on a wire rack.

Chill for at least 12 hours.

Remove sides of the springform pan before serving.