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

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.

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

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

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.

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.

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

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.

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.

Enjoy!