Cream Cheese Blueberry Pie

4 ounces cream cheese, softened
1/2 cup sugar
1/2 cup heavy whipping cream, whipped
1 (9 inch) pastry shell, baked
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries

In a mixer (kitchenaid) add liquid heavy whipping cream and mix on high until it looks like whipped cream. Beat cream cheese and 1/2 cup sugar into whipped cream. Spread into prebaked pastry shell.

In a large saucepan, combine the remaining sugar, cornstarch, water and lemon juice until smooth; stir in fresh or thawed blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.