CRUST:

1 (9 inch) graham cracker crust

FILLING:

16 oz. cream cheese, at room temperature
1 c. granulated sugar
2 tbsp. fresh lemon juice
1 tsp. vanilla
4 eggs.

SOUR CREAM TOPPING:

1 1/2 c. sour cream
4 tsp. sugar
1 tsp. vanilla
1 can blueberry pie filling

Heat oven to 350 degrees F.

FILLING:

Beat cream cheese until smooth. Add sugar, juice and vanilla: beat until blended. Add eggs, one at a time. Beating well after each. Pour into chilled crust. Bake 50 minutes.

Meanwhile, mix sour cream topping ingredients. Spread over cake and bake 20 minutes longer. Cool cake in pan.

Spoon pie filling evenly over cake.

Refrigerate at least 2 hours before serving.

Makes 10 servings.