4 oz. cream cheese, at room temperature
1/2 c. confectioners' sugar
1/2 tsp. vanilla
1 c. heavy cream, whipped
9 inch pie shell, baked
1 pt. blueberries
1 tsp. butter
1 c. granulated sugar
3 tbsp. cornstarch
1/2 tsp. cinnamon
Pinch of salt
1 tbsp. lemon juice

Cream together first 3 ingredients, then fold in whipped cream, spread in pie shell and refrigerate. Bring to a boil 1 cup of blueberries with 3/4 cups of water - simmer 4 minutes - stir in butter.

Mix together sugar, cornstarch, cinnamon and pinch of salt and stir into hot blueberry mixture - cook until thickened - add lemon juice. Put remaining blueberries on top of cheese mixture and pour hot blueberries over it and refrigerate.