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Preheat oven to 350 degrees.  Combine crust ingredients in food processor and process until mixture forms a ball.  Or, combine by hand.  With fingers, press dough into 12-inch tart pan with removable bottom, taking care to push crust into indentations in tart pan.  Pat nuts onto crust.  Bake for 10 to 12 minutes, or until very lightly browned.

Beat the cream cheese with the confectioner’s sugar.  Beat the heavy cream with the granulated sugar until it forms soft peaks.  Fold the whipped cream into the cream cheese mixture.  Spoon this mixture into the cooled pie shell and top with blueberry pie filling.  Refrigerate until well chilled.