2 c. graham cracker crumbs
1/2 c. powdered sugar
2 c. chopped pecans
1 stick butter, melted
8 oz. cream cheese
2 tbsp. lemon juice
2 eggs
1 c. sugar

Mix crumbs, sugar, nuts, and butter and press in bottom of 9 x 13 inch pan. Blend cheese, lemon juice, eggs and 1 cup sugar 4 or 5 minutes or until smooth. Spread over crumb layer. Bake 25 minutes in 350 degree oven. Let cool.

Spread 1 can blueberry pie filling and top with Cool Whip.