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First, preheat the oven according to the brownie mix recipe instructions, follow the directions to make the brownie batter, & set to the side.
Next, use an electric blender at medium to high speed to blend the cream cheese until light & creamy. Then blend in the ⅔ cup of sugar, 2 eggs, & 2 teaspoons vanilla extract. Set to the side.
Puree the blueberries & sugar, strain if desired.
In a baking dish (13X9) sprayed with oil or lined with parchment paper, pour the brownie mix & spread evenly on the bottom of the pan. Then cover with the cheesecake mixture. Finally, drizzle & swirl the blueberry mixture on top of the cheesecake.
Bake for 30 minutes uncovered & then for an additional 15 minutes covered with foil, or until the cheesecake is firm & a toothpick comes out clean. *(2)
Let cool & refrigerate for 2 hours or overnight.
Enjoy & keep leftovers in lightly sealed container in the fridge for 3-5 days.