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Preheat oven to 350 degrees.
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Drain the blueberry can, rinse the blueberries, and set aside for later use.
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Next empty the muffin mix in a medium bowl. Cut in softened butter.
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Stir in pecans.
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Press into the bottom of a 9x9 inch greased pan.
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Bake at 350 degrees for 15 minutes.
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In a medium bowl, combine the cream cheese and sugar. Beat until smooth.
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Add egg and lemon juice and beat again.
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Spread mixture over cooked crust. Sprinkle with blueberries.
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For streusel topping, combine 3 ingredients into a bowl and mix until crumbly. Sprinkle on top of blueberries.
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Bake at 350 degrees for 35 to 40 minutes or until cheesecake filling is set. Let it cool completely and then refrigerate until you're ready to serve!