CRUST
2 c  Graham cracker crumbs
1/2 c  Powdered sugar
1    Stick butter

-FILLING –
1 pk (8-oz) cream cheese
3 Beaten eggs
1 c Sugar

-TOPPING –
1/2 Lemon; juice of
1 cn Blueberry pie filling
2 pk Dream whip (or use cool
-whip)

Mix crust ingredients well and spread evenly in a 9 x 13 pan. Cream
filling ingredients well. Spread over cumb mixture and bake 30 minutes at
350F.

Add juice of 1/2 a lemon to 1 can of blueberry pie filling. Mix well. Pour
over cream filling while still hot.

When completely cool, prepare 2 packages of dream whip and cover entire
cake (or use Cool Whip). Keeps very well in the refrigerator and in fact,
the cake improves if its allowed to sit.

Note: Im real big on real whipped cream, but the Cool Whip really does
work better with this cake.