To make the crust: Preheat the oven to 350F. Put 1 ⅔ cup of graham cracker crumbs, melted butter and ⅓ cup of sugar in 9*13 inch baking pan, that has been sprayed with non - stick spray. Combine well and press firmly using your hands, or a solid object to form a layer. Bake for 8 minutes. Take out of the oven and leave to cool completely.

First layer: Melt white chocolate following the instructions given on the package and leave to cool. In a large dish put cream cheese, ⅔ cup of granulated sugar and vanilla and beat until smooth. Add cooled, melted white chocolate and beat until well combined. Fold in the ½ cool whip. Spread evenly over the completely cooled base.

Second layer (Blueberry Pie Filling): Spread evenly over the cheesecake layer.

Third layer: Spread evenly the remaining cool whip over the blueberry pie filling and drizzle with the remaining graham cracker crumbs on top.

Keep refrigerated for at least 4 hours, possibly overnight.