Blueberry Cream-cheese pie

1(8oz) pkg of cr cheese softened

1/4 c sugar

1 c sour cream

1/2 teas. vanilla

1 baked 9" pie shell

1 c fresh blueberries

1/2 c water

1/2 c sugar

2 Tbsp corn starch

1 Tbsp lemon juice

1 1/2 c fresh blueberries

Sour cream

dash of cinnamon

blueberries

Grated nutmeg

combine first 4 ingredients; beat at medium speed until smooth about 1 minute.  Spread mixture in baked pie shell; cover and chill one hour.

Place 1 cup blueberries in a small  saucepan; mash with potato masher. Add water;  bring to a boil.  Reduce heat, and simmer 3 minutes. Remove from heat.  Strain berries saving juice, add enough water to make one cup; return to saucepan.

Combine 1/2 cup sugar and corn starch.; stir into berry juice.  Bring to a boil, and boil 1 min, stirring constantly. Stir in lemon juice; cool.

Place 1 1/2 cups blueberries over cream cheese mixture; pour glaze over top.  chill 2 to 3 hours.

To serve, dollop each slice with sour cream. Combine powdered sugar and cinnamon;  sprinkle mixture over sour cream. Garnish with blueberries and grated nutmeg.   yield 9 inch pie.