Instructions: Combine sugar, cinnamon, salt, cornstarch and 1/2 c. water in a saucepan; mix well. Add 2 c. of the blueberries. Bring to a boil. Simmer, stirring gently, until thickened. Cook for 5 min. longer, stirring constantly.

Remove from heat; stir in butter and lemon rind. Combine cream cheese and cream in a bowl; blend until smooth. spread cream cheese mixture over bottom of pie shell. then spread remaining 2 c. blueberries over top of cream cheese mixture. Spread thickened buleberry mixture over top. chill until set. Top with whipped cream.

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