1/2 c. powdered sugar
2 tbsp. lemon juice
1 (8 oz.) cream cheese
2 c. graham cracker crumbs
1 (8 oz.) whip cream
1 c. sugar
2 eggs
1/2 c. nuts
1 can blueberry pie filling

Mix cracker crumbs, butter, powdered sugar and nuts. Press mixture into 9x13 inch pan.

Mix granulated sugar, cream cheese, eggs and lemon juice. Beat well and pour over crust. Bake for 20 minutes on 350 degrees. Take cake out and cool for about 20 minutes. Pour pie filling over cake and bake for 5 more minutes. Cool completely and top with Cool Whip. Refrigerate.