Gather your ingredients. Make sure the cream cheese is softened and the heavy cream is cold.

In a medium bowl, stir together the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until evenly combined.

Press the crust mixture firmly into the bottom and sides of a 9-inch pie dish. Chill for 15 minutes.

In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

In a separate bowl, whip the heavy cream to medium peaks, then gently fold it into the cream cheese mixture.

Spoon the filling into the chilled crust and smooth the top.

In a small saucepan, combine 3 cups of the blueberries, ½ cup granulated sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring often, until the berries burst and the mixture thickens.

Remove the topping from the heat, stir in the remaining 1 cup blueberries, and cool completely.

Spoon the cooled blueberry topping over the filling.

Refrigerate the pie for at least 6 hours, or overnight, until fully set.

Slice and serve cold.