1 c. flour
1/2 c. butter
1/4 c. brown sugar
3/4 c. chopped pecans
2 eggs
1/2 c. sugar
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
Cinnamon
1/2 c. sugar
2 tbsp. cornstarch
1 can blueberries, drained (reserve liquid)
2 tbsp. lemon juice
Cool Whip

Mix first 4 ingredients for crust; press into 9x13 inch pan. Bake 15 minutes at 350 degrees; let cool. Beat eggs until thick and lemon colored. Beat in 1/2 cup sugar, cream cheese and vanilla until smooth. Pour over crust. Bake 30 minutes; sprinkle cinnamon on top. Cool.

In saucepan mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Remove from heat; stir in blueberries. Cool. Pour over cream cheese mixture. Chill at least 8 hours. Serve with Cool Whip. Serves 9-12.