3/4 c. finely ground shortbread cookie crumbs (8 Peak Freans shortcake cookies)
1 1/2 tbsp. butter, melted
1 1/4 lbs. (20 oz.) cream cheese, softened
1 c. sour cream
2 tbsp. fresh lemon juice
1 tsp. vanilla
1/2 c. sugar
1 egg plus 2 yolks, beaten together
2 c. fresh blueberries, divided
1/4 c. sugar (or more, to taste)
1 to 2 tbsp. fresh lemon juice

Preheat oven to 350 degrees. Use butter to generously grease 9 inch pie plate. Toss melted butter with cookie crumbs, and press evenly on bottom and sides (not rim) of pie pan. Refrigerate 5 minutes, then bake 5 minutes. Cool before filling.

Using electric mixer, beat cream cheese until very smooth. Gradually beat in sour cream, 2 tablespoons lemon juice, and vanilla. Continue beating while gradually adding 1/2 cup sugar, scraping down sides of bowl as needed. While beating at medium speed, add egg mixture 1/3 at a time, beating well and scraping bowl after each addition.

Pour into cooled crust, spread top smooth. Bake at 350 degrees until center is just set, about 30 minutes. Cool on wire rack until room temperature, then refrigerate uncovered at least 4 hours or overnight.

To prepare topping: puree 1 cup of blueberries with 1/4 cup sugar in blender or food processor until pale blue. Put in pan. Add 1 to 2 tablespoons lemon juice and cook over low heat, stirring constantly, until shiny dark blue, and reduced to 3/4 cup.

Remove from heat and stir in remaining 1 cup of blueberries. Spoon hot mixture on top of cold pie. Spread gently to cover evenly. Refrigerate uncovered until topping is set, about 1 hour. Serve cold.