Combine blueberries and 1/2 cup of sugar in small saucepan. Cover and place on low heat. Simmer for 10 minutes and remove from heat. After pan cools place in refrigerator to chill and thicken for 2-3 hours.
Preheat oven to 350 degrees. Spray 9 x 13 inch baking dish with nonstick cooking spray. In small bowl combine graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons sugar. Press evenly into baking dish.
.In stand mixer with paddle attachment mix 1/2 cup sugar and cream cheese until smooth. Turn mixer to low; add vanilla extract and 1 egg at a time mixing just until incorporated. Pour cream cheese mixture over graham cracker crust.
With chilled blueberry sauce make two thick lines down the length of the pan over the top of the cream cheese. Using bamboo skewers or chopsticks swirl in being careful not to scrap the crust on the bottom.
Bake 40-45 minutes or until set in the center. Chill well before cutting. Refrigerate all leftovers.