In large mixing bowl, beat cream cheese on medium till light and fluffy.
Add sugar, lemon juice and vanilla. Beat until combined.
Add eggs, one at a time, mixing until both are combined after each addition.
Place crust on baking sheet.
Pour in cream cheese mixture.
Drop 5-6 Tablespoons of pie filling on top of cream cheese filling, one at a time at various spots.
Take a toothpick to drag thru the filling drops and swirl. Stop when you have the desired look you want.
Bake at 350º for 25-30 minutes until center is almost set.
Cool on wire rack for 1 hour.
Refrigerate at least 2 hours.
Serve remaining blueberry pie filling on the side so others can have more if desired.