If you have some blueberries around, and cream cheese in the fridge you can whip up a great tasting, quick cheese cake in no time at all. The thing that makes this pie really quick is that you don't need to cook anything (except the blueberries, and the crust).
To make the crust place the graham crackers in the food processor and pulse until pretty fine. In a separate bowl add 6 tablespoons of melted butter to the crumbs. Then work into a tart pan or pie shell, pressing firmly in the corners to form a nice crust.
Bake for 10 minutes at 375 degrees F.
Cook the blueberries with the 1/4 cup of sugar for 15 minutes or so. Longer is better if you want a more syrupy texture.
Whip up the cream cheese with the powdered sugar, then add the vanilla extract. Spread across the crust and top with the cooled blueberry mixture.