Step 1

First, you’re going to want to make the blueberry pie filling.

Step 2

Combine 1/2 cup berries with the sugar in a pan.  Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.

Step 3

In a separate, small bowl, mix together the cornstarch and water.  Then mix it into the hot blueberry mixture.

Step 4

Continue to cook over medium heat until mixture gets thick and clear.

Step 5

When ready, immediately pour it into a large mixing bowl.  Allow it to cool slightly, then fold in the remaining blueberries, lemon juice and butter. Chill for at least 1 hour.

Step 6

For the lemon cheesecake filling, mix together the cream cheese, condensed milk, lemon juice, sugar and vanilla extract until smooth and creamy. It may seem strange, but I love to do this in my Blendtec.

Step 7

When it’s finished, pour the cream cheese filling into the pie crust.  Chill for at least 4 hours (I prefer overnight).

Step 8

Note: I usually prefer homemade graham cracker crusts, but in a pinch, I don’t hesitate to use store-bought crust which is what I did today.

Step 9

When ready to serve, pour the blueberry pie filling over the chilled cheesecake filling. I let mine sit for another hour or so in the frig, but you could serve immediately.

Step 10

Enjoy!