Blueberry Cheesecake Pie

This recipe is a variation on a dear friend's blueberry pie filling recipe combined with a not-so-sweet no-bake cheesecake filling I came up with. I think the two came together to make a super nice dessert... Made with cornstarch and a gluten-free cookie crust, this would be an easy GF dessert.

1 cup sugar
4 Tablespoons flour or cornstarch (I think I prefer cornstarch)
1/4 teaspoon salt
Whisk together in a small saucepan.

Whisk in:
1 cup cold water
grated zest from small lemon

Stir in:
1 cup fresh blueberries

Cook over medium heat, stirring constantly, until thick and bubbly (about 10 minutes).

Stir in 4-5 cups of fresh blueberries and the juice from 1/2 of small lemon.

Let filling cool in fridge.

1 8oz package of cream cheese, softened
1/3 cup powdered sugar, remove 2 Tablespoons of  it and place in a small bowl
1/2 teaspoon vanilla

Whisk until smooth and creamy.
Mix in 1 teaspoon lemon juice (from second half of the lemon)
scant 1/4 cup of sour cream

3/4 cup heavy cream
2 Tablespoons powdered sugar (reserved from the 1/3 cup)
heaping 1/2 Tablespoon instant clear gel (optional to help stabilize cream)

Mix the sugar and clear gel together and pour into heavy cream in a bowl. Whip until forms stiff peaks.

Mix the whipped cream into the cream cheese mixture until smooth and well incorporated.

Spoon cheesecake mixture into the bottom of a graham cracker crust.

Top with chilled blueberry topping.

Chill for at least three hours before serving.