Ingredients:
1 Store-bought Pie shell
(for the cheesecake)
3 eggs
1 8oz cream cheese
¾ cup confectioner’s sugar
½ cup sour cream
1 tbsp. vanilla essence

(for the blueberry topping)
1 cup frozen or fresh blueberries
1 cup maple syrup
zest of 1 lemon
1 tbsp. cornstarch ( dissolved in 2 tbsp of water)
more fresh blueberries

Procedure:
1. Preheat oven to 325 degrees F
2. Combine cream cheese, eggs, sugar, sour cream and vanilla essence in a mixing bowl. Using an electric mixer, beat all the ingredients thoroughly for at least 3-5 minutes.
3. Pour the cheesecake mixture into your pie shell.
4. Bake for 35-45 minutes.
5. Meanwhile, prepare your blueberry toppings by combining blueberries, maple syrup, lemon zest and cornstarch. Cook and stir constantly until mixture thickens.
6. Cool both pie and blueberry topping for at least an hour.
7. Pour blueberry topping over the pie. Top with more fresh blueberries if desired.
8. Chill for 4 hours before serving.