Instructions
1-Grease a 9 x 13-inch baking dish: Grease a 9 x 13-inch baking dish or pan with shortening or butter.
2-Put the graham crackers and brown sugar: Put the graham crackers and brown sugar into a food processor and pulse until the crackers are chopped into fine crumbs. Slowly add the melted butter while the processor runs at low speed until the crumbs resemble wet sand.
3-Press the crumbs firmly into the greased: Press the crumbs firmly into the greased baking dish. Place the crust in the freezer for 15 to 20 minutes or until it has hardened.
4-While the crust is freezing, add the: While the crust is freezing, add the cream cheese, powdered sugar and vanilla extract to a large bowl and beat with an electric mixer until smooth.
5-Add half of the whipped topping to: Add half of the whipped topping to the cream cheese mixture, and beat at low speed until everything is mixed thoroughly.
6-Spread the cheesecake layer over the crust,: Spread the cheesecake layer over the crust, and spread it out evenly. Spoon both cans of the blueberry pie filling on top and spread that out evenly too.
7-Top the dessert with the remaining whipped: Top the dessert with the remaining whipped topping, and smooth it out carefully so the pie filling doesn’t mix with it.
8-Cover the dessert with plastic wrap and: Cover the dessert with plastic wrap and chill in the refrigerator for at least 6 hours, but overnight is best.
9-Top with extra chopped pecans, if liked,: Top with extra chopped pecans, if liked, and serve chilled.