• Take the cream cheese from the fridge to soften and spray the pie plate with non-stick cooking spray.

To Make the Crust

• MAKE GRAHAM CRACKER CRUMBS. Place the graham crackers in a food processor and pulse them until they are coarse crumbs. Then add the granulated sugar and cinnamon and pulse until the mixture becomes fine crumbs. Mix graham cracker crumbs and melted butter in a large bowl until thoroughly combined.
• FORM CRUST. Add the crumb mixture to a 9-inch pie plate, spread them around, and press firmly with your hands or the back of a spoon into the bottom and sides, creating an even crust. Once the crust is packed tightly, place the dish in the freezer to set for 20-30 minutes. 

To Make the Cream Cheese Filling

• MAKE WHIPPED CREAM. Place the cold heavy whipping cream in a bowl and beat until stiff peaks form. This can be done using an electric mixer or by hand with a whisk. 
• START THE CREAM CHEESE FILLING. Add the softened cream cheese to the food processor and pulse until smooth. Add the sour cream and pulse until smooth. Next, add the powdered sugar, vanilla extract, and fresh lemon juice and pulse until incorporated and place the filling in a large mixing bowl.
• ADD THE WHIPPED CREAM TO CREAM CHEESE FILLING. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until just incorporated. Be careful not to over-mix, as you want to maintain the fluffy texture.
• PLACE FILLING IN THE PIE PLATE. Spread the cream cheese and whipped cream mixture evenly into the chilled graham cracker crust, creating a smooth and even layer. Cover with plastic wrap, and chill for 2-3 hours or until firm and set.

To Make the Blueberry Filling

• COOK BLUEBERRIES. Add the cornstarch, sugar, ground cinnamon, salt, and water to a medium saucepan. Stir or whisk them together until no lumps remain (Image 10). Add the blueberries and cook the mixture on medium heat, stirring frequently until it bubbles. Simmer for about 5 - 10 minutes, or until the blueberry mixture has thickened and the blueberries release their juices. The mixture should be glossy and thickened to a pie-filling consistency.
• ADD LEMON JUICE & ZEST. Remove from the heat and stir in lemon juice, lemon zest, ground cinnamon, and butter until it melts. Set the topping aside and let it cool to room temperature for about 40 minutes.
• ASSEMBLE. Once ready to serve, pour the filling onto the cream cheese filling, leaving a 1-inch border around the outside. Cut into individual slices and enjoy!