1 cup BLUEBERRIES, chopped
1/4 cup ORANGE JUICE
2 Tbsp. SUGAR
2 tsp. CORNSTARCH

Crumb Mixture:
     1 1/4 cups FLOUR
     3/4 cup ROLLED OATS
     3/4 cup packed BROWN SUGAR
     1/2 cup chopped NUTS
     1/2 cup MARGARINE, chilled

1 pkg. (8 oz.) CREAM CHEESE, softened
2 EGGS
1/2 cup SUGAR
2 Tbsp. fresh LEMON JUICE
1 tsp. grated LEMON PEEL

 Preheat oven to 350. Lightly grease the bottom of a 13 x 9 pan. In a small saucepan, combine blueberries, orange Juice, 2 tablespoons sugar and cornstarch; stir until cornstarch is dissolved. Cook over medium heat, stirring constantly until thick and bubbly (about 5 minutes). Set aside to cool slightly. In a large bowl, combine flour, oats, brown sugar and nuts. Mix well. Using a pastry blender or fork, cut in margarine unti I mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture firmly in bottom of greased pan. Bake for 10 minutes. In a medium bowl, blend together cream cheese, eggs, 1/2 cup sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended; pour into baked crust. Spoon blueberry filling over cream cheese filling, swirl with a knife to blend. Sprinkle reserved crumb mixture over filling. Bake 20 to 25 minutes or until lightly browned.