Preheat the oven to 375 degrees.

Combine all ingredients for the crust in a food processor and process until it comes together.

Press the crust mixture in a pie pan making sure to cover the sides and bottom.

Bake for 10 minutes. Remove from oven and cool completely.

Meanwhile, combine the blueberries, water, and sugar in a saucepan over medium high heat. Bring to a boil and stir in the cornstarch and lemon juice. Mix well.

Boil the mixture for 5-7 minutes or until thickened. Remove from heat and cool.

To make the filling place the heavy cream in a large bowl along with 3 tablespoons of the sugar. Beat with a mixer on medium high speed until stiff peaks form.

Add in the cream cheese and beat with a mixer on medium speed until smooth.

Add in the sugar, lemon zest, and lemon juice and mix until combined.

Pour the lemon cream cheese filling into the pie crust and smooth the top.

Pour the cooled blueberry mixture over top of the lemon filling.

Refrigerate the pie for at least 2 hours before serving.