CRUST:

2 1/2 c. graham cracker crumbs
1/2 c. sugar
1/2 c. melted butter
1/2 c. pecans

CUSTARD:

2 eggs
1 1/2 c. sugar
1 (8 oz.) cream cheese

TOPPING:

1 tbsp. lemon juice
1 can blueberry pie filling

Mix 2 1/2 cups graham crackers crumbs, 1/2 cup sugar, melted butter, and pecans and put in 9 x 14 inch pan. Press in pan. Save some to sprinkle on top. Beat 2 eggs and add 1 1/2 cup sugar until light. Add softened cream cheese, beat until smooth. Pour over crust. Bake at 350 degrees until set.

Cool, then add lemon juice to can of blueberry pie filling. Pour over cooked custard. Cover with Cool Whip. Sprinkle with crumbs.