1. Prepare a pie dish by lightly spraying with nonstick cooking spray. I used a pie dish with higher sides which worked wonderfully with this recipe. If your pie dish has low sides, you may not be able to fit all of the crust and filling (which makes a great snack for you!!)

To Make the Crust

1. In the bowl of a food processor, add the graham crackers. Pulse until the crackers are large, coarse crumbs. Then add the sugar and pulse until you achieve fine crumbs.
2. Pour the crumbs into a large bowl and add the melted butter. Stir until all the butter is mixed with the crumbs.
3. Press the crumb mixture firmly into the bottom and sides of the pie dish. The tighter you pack it, the sturdier your pie will be when you go to slice it!
4. Once finished, pop the crust into the freezer for 20-30 minutes.

To Make the Cream Cheese Filling

1. When the crust is just about ready, make the cream cheese/cheesecake mixture.
2. In a large bowl, make the whipped cream by beating the cold whipping cream to stiff peaks using a hand mixer (or a stand mixer). Set aside.
3. In the bowl of a food processor, add the softened cream cheese. Pulse until smooth.
4. Add the sour cream and pulse until incorporated with the cream cheese.
5. Next, add the powdered sugar, vanilla and lemon juice and pulse until well mixed.
6. Place the cream cheese mixture into a large bowl.
7. Fold the whipped cream into the cream cheese mixture using a spatula, until fully incorporated.
8. Pour the filling into the pie crust and smooth it out using a spatula, into an even layer.
9. Cover with plastic wrap and place in the fridge to set & chill for 1-2 hours.

To Make the Blueberry Topping

1. In a medium pot, add the cornstarch, sugar and salt. Whisk together.
2. Then, add the water. Give it a quick stir with the whisk to ensure there are no clumps of cornstarch.
3. Lastly, add the blueberries.
4. On medium heat, cook the mixture until it begins to bubble.
5. Keep on a low boil until the mixture thickens significantly. It may take up to 10 minutes (see notes for more about consistency).
6. Remove from the heat and stir in the lemon juice.
7. Then, stir in the butter until fully melted and mixed with the filling.
8. Set the mixture aside to cool completely (about 40 minutes).

To Serve

When ready to serve, spread the cooled blueberry topping evenly on top of the cream cheese filling leaving a 1 inch border of cream cheese filling around the pie.

All components can be made in advance and stored in the refrigerator until needed.

I found that over time, the blueberry topping juice can bleed into the cream cheese part so for the best presentation, store the topping separately and wait to add the fruit to the pie until ready to serve.