Preheat oven to 350 degrees Fahrenheit.

CRUST: Roll pie crust into a large circle, place it into a 9-inch pie dish, cut off excess, and crimp edges. Dock the bottom and sides of the raw pie crust with a fork to make holes for ventilation. Place dry beans on top of parchment paper to cover the bottom of the crust so it won't shrink while baking.

Blind bake homemade pie crust at 350˚F for 20 minutes. Remove parchment paper with beans and finish cooking for 12-15 minutes or until golden brown. Cool completely. NOTE: Store-bought refrigerated crusts, may bake quicker. Bake for 8-10 minutes, first, remove beans, and bake 4-5 minutes more. If preparing a frozen purchased crust, bake according to directions on package.

FILLING: In a large bowl with an electric hand mixer, beat the cream cheese, 1/2 cup powdered sugar, and vanilla until light and fluffy. In the bowl of a stand mixer with the whisk attachment, whip the heavy cream and 1/4 cup powdered sugar until stiff peaks form. Fold into cream cheese mixture. Refrigerate to keep chilled.

TOPPING: In a medium saucepan, whisk the sugar and cornstarch together. Add the lemon juice and blueberries. Stir over medium heat. Bring to a boil; cook and stir until THICK, about 3-5 minutes. Remove from heat. Refrigerate until chilled.

ASSEMBLE the pie as soon as the ingredients are cold enough. Spread the cream cheese filling evenly inside of the cooled pie crust. Dollop the blueberry pie filling on top of the cream cheese layer. Smooth with a spatula. Cover lightly with plastic wrap and CHILL for 4 hours up to overnight. (Texture is best when adequately chilled.) Serve with additional whipped cream if desired.