Blueberry Cream Dessert

1-1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 can (21 ounces) blueberry pie filling
1 carton (8 ounces) frozen whipped topping, thawed

In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust.

Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving. Makes 12-16 servings.