Fresh Blueberry Cheesecake Pie

Ingredients

For the graham cracker crust

• 10 large rectangle graham crackers, processed to crumbs
• 2 Tbsp sugar
• 1 stick of butter (1/2 cup), melted
• 1/8 tsp cinnamon

For the cheesecake layer

• 16 ounces softened cream cheese, room temperature
• 1/2 cup sour cream (light works fine)
• 2 eggs, beaten
• 1 tsp vanilla
• 1/2 cup sugar

For the blueberry pie filling

• 2 cups fresh blueberries
• 1/2 cup water
• 1/3 cup sugar
• 1 1/2 Tbsp cornstarch mixed with 2 Tbsp cold water

Directions

1. Preheat oven to 350 degrees. Pulse crackers with sugar in a food processor and melt a stick of butter in the microwave.
2. Mix crumbs with butter and press evenly into a 9 inch aluminum pie pan. Bake for 8 minutes. Remove from oven and cool.
3. Reduce oven temperature to 325 degrees.
4. In a bowl, beat cream cheese until smooth.
5. Add sour cream, vanilla and sugar.
6. Beat until smooth. Add beaten eggs and beat mixture until well combined.
7. Pour into cooled crust and bake on center rack at 325 degrees for about 40-45 minutes.
8. Center will look slightly jiggly, but pie will be set around the edges and it should not be browned. Cheesecake will firm up as it chills.
9. Cool completely, then place in refrigerator to chill thoroughly.
10. For the blueberry pie filling, cook berries, water and sugar in a heavy saucepan until a boil is reached. Reduce to a low simmer and cook covered for 3 minutes, stirring once or twice to prevent sticking.
11. Remove from heat.
12. Mix cornstarch with water, stir into blueberry mixture. Return to a boil until thickened, not quite a minute, stirring constantly.
13. Cool completely in another bowl until room temperature.
14. Fold in 1/2 cup or so fresh berries to filling.
15. Spoon berry filling evenly over pie and chill entire pie for a couple hours OR chill berry filling separately and top individual slices.
16. Garnish with fresh whipped cream and extra berries if desired.