Instructions

1. Place all of the blueberry sauce ingredients into a small saucepan.
2. Heat on low until the sugar has dissolved, stirring occasionally.
3. Once the sugar has dissolved increase heat to medium and slowly bring to a boil.
4. Once boiling stir constantly until the sauce has thickened to a pudding consistency.
5. Remove from heat immediately to prevent scorching, place the sauce in a bowl and cool completely.
6. May be refrigerated to speed up the cooling process.
7. While the blueberry sauce is cooling mix the graham cracker crust ingredients in a bowl.
8. Remove 1/4 cup of the pie crust crumbs and set aside to use as a topping.
9. Press the remaining graham cracker crust crumbs into the bottom of a 10 1/2 inch pie or tart pan. (A Spring-form pan would work well also)
10. Place the pie plate in the refrigerator while you make the cheesecake pie filling.
11. Place the softened cream cheese into a large mixing bowl. Beat with a hand mixer until the cream cheese is silky smooth, about 2 minutes.
12. Add the vanilla extract, lemon juice and lemon zest of the remaining lemon to the mixing bowl. Beat until combined.
13. Next, add the sweetened condensed milk to the mixing bowl and beat for one minute. Scrape the bowl and continue to beat for about 3 minutes until thick and creamy.
14. Remove 2 cups of the cheesecake filling from the mixing bowl and transfer to a smaller bowl.
15. Add 1/4 cup of the cooled blueberry sauce to the first mixing bowl and fold into the cheesecake filling in that bowl.
16. Remove the pie crust from the refrigerator and spread the blueberry cheesecake filling portion over the bottom of the pie crust. Set aside.
17. Fold 3/4 cup of the remaining whole Florida blueberries into the remaining cheesecake filling. Once mixed well spread over the top of the blueberry flavored cheesecake filling in the pie pan.
18. Sprinkle the reserved graham cracker crust crumbs over the top of the cheesecake pie.
19. Loosely cover the pie with plastic wrap and refrigerate for at least 5 hours or overnight before cutting.
20. Save any remaining fresh blueberries for garnish.
21. Cover the bowl of the remaining blueberry pie sauce and refrigerate to use as a topping when serving the Layered No-Bake Blueberry Cheesecake Pie.
22. Garnish with whipped cream and fresh blueberries (optional)
23. Makes about 10 to 16 servings.