2 c. graham cracker crumbs
1/2 c. pecans, chopped
1 stick butter, melted
1 (8 oz.) cream cheese
2 eggs
1 1/2 c. sugar
1 container Cool Whip
1 can blueberry pie filling

Crust: Melt butter. Add 3/4 sugar and graham cracker crumbs and pecans together. Mix until moist. Pack in baking dish.

Second Layer: Mix cream cheese, 3/4 cup sugar and eggs until smooth. Pour on crust. Bake at 325 degrees for 10-15 minutes. Cool completely and pour blueberry pie filling. Top with Cool Whip. You may garnish with chopped pecans. Chill.