Graham Cracker CrustTIP: Buy a premade graham cracker crust if you don't want to use the oven!
1 ½ cups crushed graham cracker crumbs
8 Tablespoons butter
¼ cup brown sugar
Preheat the oven to 350 degrees Fahrenheit. In a bowl combine the graham cracker crumbs, melted butter and brown sugar with a fork until well combined.
In a large saucepan combine blueberries, sugar, cornstarch, lemon juice and water. Cook over medium heat to simmer, stirring continuously. Turn heat to low and simmer for 10 min until sauce thickens, remove from heat.
In a large mixing bowl beat the cream cheese and sour cream with an electric mixer until smooth. Add powdered sugar and vanilla, beat until combined. Set aside.
In a medium bowl, beat heavy cream on low for 1 minute. Add cornstarch and turn mixer to high and beat for an additional 3-4 minutes or until stiff peaks form. Add blueberry mixture and mix until combined Gently fold whipped cream blueberry mixture into the cream cheese mixture.
In a medium bowl, beat heavy cream on low for 1 minute. Add cornstarch and turn mixer to high and beat for an additional 3-4 minutes or until stiff peaks form. Add blueberry mixture and mix until combined Gently fold whipped cream blueberry mixture into the cream cheese mixture.