1 (9 inch) pie crust, baked

FILLING:

1 (8 oz.) cream cheese, softened
1/4 c. sour cream
1/4 c. sugar
1/2 tsp. vanilla

TOPPING:

1/2 c. water
1/2 c. sugar
1 c. fresh blueberries
1 tbsp. lemon juice
1 tbsp. cornstarch mixed with water

For filling: Cream together ingredients until smooth. Spread in bottom of baked pie crust.

For topping: Bring blueberries to a boil in water and sugar mixture. Reduce heat and mash with fork or masher. Add cornstarch mixture and lemon juice, stir until thickened. Pour on top of cream cheese filling. Refrigerate for 3-5 hours until topping sets. Serves eight.