2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup pwd sugar
Mix together in a bowl and pat into a greased 9 x 13" pan. You may line the pan with parchment paper if you wish. What I did was to spray the pan with Pam first, line the pan, then spray the parchment with Pam again. Set pan aside while you prepare the filling.
2 (8-oz) packages cream cheese, softened
1 cup sugar
2 tsp pure vanilla extract
1 can Blueberry Pie Filling (you may use whatever flavor you wish - lemon should be real good, though I haven't tried it yet)
1 (12-oz) container of Cool Whip
Beat the softened cream cheese until smooth. Add the sugar, beating until smooth, again. Add the eggs and vanilla, beating until thoroughly combined. Pour over the graham cracker crust. Bake 375 degrees for 20 - 25 minutes, or until filling has set and top is lightly browned. Cool completely on a wire rack. Top with the pie filling, spreading to the edges of pan. Top right away with the Cool Whip, also spreading to the edges of the pan. Refrigerate. Store in the refrigerator. This is best made the day before serving.