1 ½cupsgraham cracker crumbs*from about 10 graham cracker sheets
6tablespoon unsalted buttermelted
2pintsfresh blueberriesabout 4 cups
finely grated zest of one small lemon zest
¼cupsweetened condensed milkroom temperature
½teaspoonpure vanilla extract
Preheat oven to 325°F. In a large bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir until combined. Dump the mixture into a 9 ½ inch pie plate. Press it into the bottom and little more than halfway up the sides of the pie dish. I use the bottom of a drinking glass or measuring cup to help pack it in. Bake for 8-10 minutes, until golden and fragrant. Set aside to cool completely. Meanwhile, begin the blueberry filling.
Place the blueberries in a medium sized saucepan. Whisk the orange juice and cornstarch and then add it to the blueberries. Add the sugar and lemon zest and stir to combine. Place the saucepan over medium-high heat and bring to a simmer, stirring frequently. Once simmering, reduce heat to medium-low (it should still be lightly bubbling) and cook, stirring frequently, for about 4 minutes, until the mixture has thickened and some of the blueberries have burst (it will thicken more as it cools). I recommend stirring with a rubber or silicone spatula and scraping the bottom and corners of the pan. Remove from heat and cool to room temperature.
Using a hand mixer or stand mixer, beat cream cheese until smooth. Add sweetened condensed milk and beat until combined, scraping the bowl and beater as needed. Add powdered sugar and vanilla and beat until smooth.
Scoop cream cheese mixture into cooled graham cracker crust. Spread into an even layer. Add cooled blueberry filling on top of cream cheese and spread it into an even layer. Cover and refrigerate for at least 5 hours. Serve chilled.
*To make graham cracker crumbs process graham crackers in a blender or food processor until they are ground into fine crumbs.