1 1/4 c. graham cracker crumbs (about 16)
1/4 c. sugar
1/2 c. butter, softened
2 eggs
1/2 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
Cinnamon
2 tbsp. lemon juice
1 can blueberry pie filling

Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches. Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumb mixture. Bake 30 minutes. Sprinkle cinnamon on top, cool.

Heat blueberry pie filling with 2 tablespoons of lemon juice until it bubbles. Cool. Pour over top of cream cheese mixture. Chill at least 8 hours. Serves 9-12.