1 1/2 cup crumbled chocolate wafers or homemade chcoolate shortbread cookies
2 tablespoons unsalted butter
Cream Cheese filling:
12 ounces full-fat cream cheese
1/2 cup sugar
1 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons grated lemon zest
1/2 cup sour cream
2 large eggs
3 cups fresh blueberries, divided
1/2 cup sugar
2 1/4 teaspoons fresh lemon juice
6 teaspoons sour cream for garnish
6 mint sprigs for garnish
Arrange an oven rack at center position and preheat oven to 350 degrees F. Butter a 9-inch Pyrex pie plate.
To make the chocolate cookie crust:
Melt the butter in a medium bowl, add cookie crumbles, and mix until combined. Spoon the mixture into pie plate, press into the bottom and sides evenly. Refrigerate the crust for at least an hour.
To make the filling:
With an electric mixer on medium speed, beat cream cheese until smooth, about 3 minutes, scraping down sides of bowl if necessary. Continue beating while gradually adding sugar in a thin stream. Beat in lemon juice and zest. Finally, add sour cream and eggs, and beat until incorporated, scraping down sides of bowl if necessary.
Pour batter into the prepared pie plate and bake until filling is set and a toothpick inserted in middle comes out clean, 25 to 30 minutes. As it bakes, the mixture will puff up. When done, remove pie from oven and cool to room temperature. The filling will deflate slightly as it cools, forming a shallow cavity.
To make the topping:
Combine half of the blueberries, the sugar, and lemon juice in a medium saucepan over medium heat. Stir constantly. As the mixture cooks, the sugar will liquefy and the berries will cook down and release their juices. Bring to a boil and cook 1 minute. Remove from heat, and stir in remaining blueberries. Cool to room temperature.
When both filling and berries are cool, use a slotted spoon and spread berries evenly on top of pie. Reserve remaining sauce for serving with pie. Refrigerate pie until chilled, 2 hours or longer.
To garnish pie, spoon 6 dollops of sour cream, evenly spaced, around the edge of the blueberry topping. Tuck a mint sprig into each dollop. Serve each slice with a drizzle of reserved blueberry sauce.