Blueberry Harvest Cheese Pie 2012 Amateur Cream Cheese Crust 2 cups finely ground coconut cookie crumbs 1/4 cup sugar 8 Tbsp unsalted butter, melted Blueberry Filling 3 cups fresh blueberries, divided 1/2 cup sugar 1/2 Tbsp lemon juice 1 1/2 Tbsp cornstarch 2 Tbsp water 1 Tbsp unsalted butter Cheese Filling 8oz pkg Philadelphia Cream Cheese, softened 3/4 cup sweetened condensed milk 1/4 cup lemon juice 1/2 cup powdered sugar 8oz container of extra creamy frozen whipped topping, thawed Topping & Garnishes Sweetened Whipped Cream Toasted almonds, mint sprigs, blueberries (optional) Preheat oven to 350. Mix together cookie crumbs and sugar. Stir in butter and oil. Press in bottom and up sides of a deep dish pie plate. Bake for 8 minutes. Cool completely. In small sauce pan over medium heat, place 1 cup of blueberries, sugar, lemon juice, cornstarch, and water. Cook, stirring frequently, until blueberries have burst and mixture is very thick. Remove from heat and stir in butter. Scrape into a medium size bowl. Cool 10 minutes. Stir in remaining blueberries. Refrigerate. In large bowl, beat cream cheese until fluffy. Add in condensed milk, lemon juice, and powdered sugar. Beat until well combined. Fold in whipped topping. Spread half of cheese filling in prepared pie crust. Top with half of the blueberry filling. Repeat with remaining fillings leaving a border for whipped cream on top. Pipe sweetened whipped cream around border. Garnish with toasted almonds, mint sprigs, and blueberries if desired. Refrigerate at least 4 hours before serving. Keep Refrigerated. Serves 8-10.