1 c. graham cracker crumbs
1/2 cup (1 stick) butter
1 c. sugar
2 eggs
1 (8 oz.) pkg. cream cheese
2 (No. 2) cans blueberry pie filling
1 tbsp. lemon juice
1/2 pt. whipping cream, whipped

Combine crumbs, butter and 1/2 cup sugar; pat into 13x9-inch pan. Beat eggs; add remaining sugar and cram cheese that has been allowed to soften to room temperature. Spread mixture on crust. Bake for 20 minutes at 350°F. Cool. Cover with pie filling mixed with lemon juice. Chill thoroughly; serve with whipped cream.

Variation: Cherry pie filling may be used instead of blueberry or any topping preferred.