1 (9") graham cracker crumb crust as baked pastry shell
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 c. + 2 tbsp. lemon juice
1 tsp. vanilla
1/4 c. sugar
1 tbsp. cornstarch
1/2 c. water
2 c. fresh blueberries

In large bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla. Pour in prepared crust.

In medium saucepan, combine sugar and cornstarch; mix well. Add water and remaining 2 tablespoons lemon juice then blueberries. Bring to a boil, reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes. Spread over pie. Chill 3 hours or until set. If desired, top with Cool Whip or whipped cream when serving.