Preheat your oven to 350 degrees F. Grease a 9-inch x 13-inch baking dish and set aside.
To a medium bowl, add the graham cracker crumbs, brown sugar, and melted butter. Mix until the crumbs are moistened. Pour into the baking dish and firmly pack in an even layer to make a crust.
Bake for 12 minutes. Remove from the oven and cool completely on a wire rack. (about 30 minutes)
In a large bowl, beat the cream cheese until smooth using a hand mixer for about 3 minutes
Add 1/2 cup of Cool Whip, powdered sugar, and lemon juice to the cream cheese and mix well for another 2 minutes. Stop to scrape down the sides of the bowl as needed.
Spoon the cream cheese mixture over the cooled crust. Spread into an even layer. Carefully spread the blueberry pie filling evenly overtop of the cream cheese.
Spoon the remaining Cool Whip over the blueberry layer and spread edge to edge. Place in the fridge for 6 hours or overnight.
Serve with white chocolate curls or white chocolate chips sprinkled on top before cutting into slices.