Judy's Blueberry Cream Cheese Squares

1/4 cup cornstarch
1/2 cup sugar
1/2 cup water
3 cups blueberries

13 1/2 oz graham cracker crumbs (1 pkg)
1 stick butter, melted

16 oz softened neufchatel cream cheese
1 1/2 cups sugar
2 tsp vanilla
1 pkg cool whip

Combine first 4 ingredients in a sauce pan and cook over medium heat, stirring regularly until sauce thickens and blueberries start to pop. Remove from heat and cool

Combine cracker crumbs with butter & press 1/2 mixture into the bottom of a 13x9x2 pan lined with tin foil.

Beat cream cheese with sugar and vanilla. Fold in Cool Whip.

Spread half of cream cheese mixture over crumb crust. Spread blueberry compote over cream cheese then spread remaining cream cheese. Sprinkle top with remaining graham cracker crumbs. Chill overnight or freeze at least 2 hours. If frozen (keeps well), defrost one hour prior to serving.