2. Firmly pack the prepared pie crust into the bottom of a 9x13-inch baking pan.
3. Mix the cream cheese with the eggs and 1/2 cup of sugar until very smooth. Spread the mixture over the crust and bake for 20 minutes.
Cool thoroughly.
4. Mix the blueberries with the lemon juice and spread over the top of the cooled cheese mixture. Chill.
5. Whip the cream with vanilla and 1 tsp. sugar and spread over top of blueberries.
