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.

Press graham cracker mixture into the bottom and 1 ½ inches up the sides of a 9 inch pie plate.

Place the graham cracker crust in a preheated oven at 350 degrees Fahrenheit and bake for 10 minutes. Remove from the oven and let it cool.

In a large saucepan combine blueberries, sugar, cornstarch, lemon juice and water. Cook over medium heat until it starts to simmer, stirring continuously. Turn heat to low and let simmer for 10 min until sauce thickens while stirring continuously, remove from heat and set aside.

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.