Blueberry Cheesecake Cupcakes

Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.

In a large bowl, beat cake mix, the one package of pudding mix, eggs, water and oil with an electric mixer on low speed until combined. Beat on medium to high speed for 2 minutes more (batter will be thick). Fold cream cheese pieces and blueberries into the batter.

Divide batter among muffin cups, filling cups two-thirds full with batter. Use the back of a spoon to smooth out batter in cups. Sprinkle with the 1/2 cup graham cracker crumbs.

Bake in a 350°F oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

In a medium mixing bowl, whisk together the two packages of instant pudding mix, whipping cream and milk until the mixture is thickened.

Spread or pipe frosting over cupcakes. Use the back of a spoon to make a shallow depression in the center of the frosting, sprinkle with additional graham cracker crumbs, then spoon a rounded teaspoon of blueberry pie filling into each depression. Serve immediately or chill for up to 3 days in an airtight container.