Wash, drain blueberries. Simmer 1 cup blueberries and 2/3 cup water about 3 minutes. Blend sugar, cornstarch and remaining 1/3 cup water, add to boiling mixture. Boil 1 minute, stirring constantly. Cool. Spread cheese over cooled pie shell. Save out 1/2 cup choice blueberries. Put remaining 2 1/2 cup blueberries in shell. Cover with cooked mixture, garnish with the 1/2 cup blueberries. Refrigerate until firm, about 2 hours. Serve with sweetened whipped cream or ice cream.
Cheese can be omitted and is still delicious.
