Thaw the tub of whipped topping, and bring the cream cheese to room temperature.

Whip the cream cheese until fluffy with mixer.

Add the powdered sugar and continue to whip until incorporated.

Add the tub of whipped topping, first folding it into the cream cheese, and then whipping it briefly with the mixer.

Put into the graham cracker crust, and with a spatula, smooth out the filling.

Cool in the refrigerator until set, approximately 3 hours or overnight.

To make blueberry sauce, place blueberries and marmalade into a pot with the 1/4 cup of water.

Bring fruit mixture to a low boil and mash the berries up roughly.

Mix cornstarch and a tablespoon of water together and add to fruit mixture.

Allow to thicken and then cool.

After cheesecake is set, you may cut the cake into separate servings and garnish individually, or spread the fruit mixture over the entire cake before serving.