Preheat the oven to 450 degrees Fahrenheit.

Gently press the pie crust into a pie pan then cut off any excess dough and crimp the edges in whatever design you prefer.

Poke the bottom 10-15 times with a fork then place some parchment paper in the pan and add some pie weights or baking beads.

Bake for 10 to 12 minutes or until the edges of the pie crust start to turn a light, golden color.Let the pie crust cool completely.

In the meantime add the blueberry filling, brown sugar, one teaspoon of the vanilla extract, cinnamon and salt to a medium size saucepan.

Heat the mixture over medium heat until it starts to bubble then reduce the heat and let it cook for five minutes.

Use an immersion blender to blend the mixture until smooth.

Add the fresh blueberries, stir and let it cook down for three to four minutes or until some of the blueberries just start to pop.

Remove the pan from the heat and let it cool completely.

Beat the cream cheese in a medium size bowl then add the powdered sugar and remaining teaspoon of vanilla extract and beat again until the mixture is completely integrated.

Once the pie crust and the blueberry filling have cooled completely, spread the cream cheese mixture out in the crust then add the blueberry filling and spread it out.

Refrigerate for 30 minutes or up to two hours before slicing and serving.