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Blend the cream cheese and 1/4 cup sugar together.
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Add the sour cream and vanilla, spread in cooled pie shell and chill.
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Mash 1 cup of the blueberries with the water.
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Boil and strain; you should have about 1 cup of blueberry juice.
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In a saucepan, combine the remaining sugar and the cornstarch.
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Add the reserved blueberry juice, stir.
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Cook until thick, remove from heat.
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Add the lemon juice and cool completely.
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Pour 2-3 cups of fresh blueberries over the cream cheese pie.
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Spoon the blueberry glaze over, and chill 3 hours.
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Dust with the sugar, cinnamon, and nutmeg.