Place cream cheese, sugar and vanilla in a mixing bowl.
Beat until the ingredients are well blended.
Add eggs to the batter and mix lightly into the batter.
Pour mixture into a baked graham cracker crust pie shell and bake for 40 minutes at 345 F.
Let the cheesecake cool and refrigerate for a minimum of 3 hours before finishing with the Wild Blueberry topping and serving.