1 (8 oz.) pkg. cream cheese, softened
1/4 c. granulated sugar
1/4 c. dairy sour cream
1/2 tsp. vanilla
1 (9 inch) baked pastry shell, cooled
2 to 3 c. fresh blueberries
1/2 c. water
1/2 c. granulated sugar
2 tbsp. lemon juice
2 to 3 tbsp. lemon juice
2 to 3 tbsp. sifted confectioners' sugar
Dash each ground cinnamon and nutmeg

Blend together cream cheese, the 1/4 cup sugar, the sour cream and vanilla until smooth. Spread evenly in cooled pie shell, chill until firm. In small saucepan, mash 1 cup of blueberries. Add water and bring to boiling. Strain, add water to blueberry juice to make 1 cup. Combine the remaining sugar and the cornstarch, stir in blueberry liquid. Return to saucepan and cook, stirring constantly until mixture thickens and bubbles. Remove from heat. Stir in lemon juice. Cool. Place remaining blueberries over cream cheese layer. Spoon glaze evenly over all. Chill well, about 3 hours. To serve, combine confectioners' sugar, cinnamon and nutmeg. Sift over pie.