Blueberry Cream Cheese Pie

Shell:
1-1/4 cups graham cracker crumbs
1/2  cups brown sugar
1/2  cups finely chopped pecans
1/2  cups melted margarine or butter
Combine cracker crumbs, brown sugar, nuts and 
butter; press into pie, pan.

Filling:
1    (8 oz.) package cream cheese, softened
1/2  cup sugar
2    eggs, beaten
Combine cream cheese, sugar and eggs.  Mix 
thoroughly and pour over shell.  Bake for 20 
minutes at 350 degrees.  Cool.

Topping:
4    cups blueberries
1    cup sugar
2    Tbsp. cornstarch
1    tsp. lemon juice
Mix topping ingredients and cook over medium 
heat, stirring constantly until mixture 
thickens.  Cool.  Top pie with cooled topping 
and serve with whipped cream, if desired.