Preheat the oven: Preheat your oven to 350°F

Crush the graham crackers: If using whole crackers, crush them in a food processor or place them in a Ziploc bag and smash them with a rolling pin until fine crumbs form.

Mix the dry ingredients: In a medium bowl, stir together the graham cracker crumbs and granulated sugar.

Add melted butter: Pour in the melted butter and mix until the crumbs are evenly coated. The mixture will look crumbly.

Press the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. For best results, use the back of a measuring cup to press it evenly.

Bake the crust: Bake for 10 minutes.

Cool: Remove from the oven and let the crust cool.

Prepare the filling: While the crust is cooling, start preparing the filling.

Beat the cream cheese: In a mixing bowl, beat the softened cream cheese for about 30 seconds to remove any lumps.

Add sugar: Add the granulated sugar and continue beating until the mixture is smooth and fluffy.

Incorporate the eggs: Add the eggs one at a time, blending well after each addition to ensure a smooth filling.

Pour and bake: Pour the cream cheese mixture into the cooled crust. Bake at 350°F for 25–30 minutes, or until the center is set and slightly jiggly.

Cool to room temperature: Remove the pie from the oven and let it cool completely at room temperature.

Chill the pie: Cover the pie tightly with plastic wrap (ensuring the wrap doesn’t touch the cream cheese surface) and chill for at least 2 hours or overnight.

Add the blueberry topping: Spoon the blueberry pie filling over the chilled cream cheese filling layer. Spread it evenly to cover the entire surface.

Chill until serving: Place the pie back in the refrigerator and chill until ready to serve.

Garnish and enjoy: Top with whipped cream or whipped topping just before serving for an extra touch of sweetness. Slice and enjoy!