4 cups blueberries
3/4 cup water
3/4 cup sugar
3 teaspoons corn starch
3 tablespoon orange juice
8 oz. cream cheese
1 - 9” graham cracker shell
whip cream 

Combine 1 cup of blueberries and water in medium saucepan; simmer 3 - 4 minutes. Combine sugar and corn starch in a small bowl then add to saucepan; cook over medium heat stirring constantly until syrup is clear and thickened. Stir in 1 tablespoon of orange juice.

Beat cream cheese until fluffy then add the remaining 2 tablespoons of orange juice and mix until well blended. Spread cream cheese mixture on to the bottom of gramham cracker sheel and cover with 3 cups of  fresh blueberries. Top with cooked blueberry mixture and chill thoroughly.

Top with wrip cream and use fresh blueberries for decoration.