Step 1

Mix all ingredients together and press firmly into a tart pan, springform pan, pie plate or 8x8 baking dish.**  Refrigerate for at least 30 minutes.

Step 2

Puree blueberries in a food processor.  Pour into a measuring cup or bowl and set aside.

Step 3

Whip cold heavy cream with a hand mixer until stiff peaks form.  Set aside.

Step 4

Beat cream cheese with a hand mixer until smooth and creamy.  Add sugar and vanilla.  Mix well.  Add 1 cup of blueberry puree and mix well to combine.

Step 5

Use a spatula to gently fold whipped cream into blueberry cream cheese mixture.  Pour into chilled crust, smooth top, and refrigerate at least 6 hours (but preferably overnight).

Step 6

Whip cream with sugar until stiff peaks form.  Slice cold tart into pieces and serve cold, topped with whipped cream.

Step 7

Enjoy! :)