Preheat oven to 325 degrees. In a medium bowl, combine the ingredients for the crust. Press into a 9-inch pie pan. Bake for 10-12 minutes, or until golden. Cool completely.

Meanwhile, make the filling by beating the heavy cream with an electric mixer until stiff peaks form.

In a separate bowl, beat the cream cheese and powdered sugar until smooth. Fold in the whipped cream until combined. Refrigerate until ready to use.

For the topping, add 2 cups of the blueberries, the sugar, and the lemon zest to a medium pot. Bring to a boil over medium-high heat, stirring constantly, until the sugar is dissolved and the blueberries begin to burst, 5-8 minutes.

Stir together the cornstarch and water, then stir the mixture into the simmering blueberries. Continue stirring until the mixture has thickened, about 5 minutes.

Remove from heat and stir in the vanilla and the remaining 1 cup blueberries. Cool completely.

To assembled the pie, spread the cream cheese filling into the crust in an even layer. Top with the blueberries. Refrigerate until firm, at least 2 hours, or overnight.