Filling:
1 1/2 package (12 ounces) cream cheese, softened
1/2 teaspoon vanilla extract
4 ounces marshmallow cream
1 egg
3 tablespoons all-purpose flour
1 cup fresh blueberries
3 tablespoons sugar
1 9-inch butter cookie crust
1/2 cup pink lemonade concentrate

Preheat oven to 350° F.

In a large bowl, beat together cream cheese, fluff, flour, sugar, lemonade and vanilla extract until smooth. Add the egg and beat until just mixed. Stir in blueberries. Pour into pie crust and bake for 45 minutes or until the edges start to turn brown. Turn oven off and let cool in the oven with the door cracked open for 1 hour. Refrigerate for at least 4 hours. Top with sauce.

Blueberry Lemon Sauce

2/3-cup water
1 teaspoon grated lemon rind
1/4 cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
1/4 cup marshmallow cream
1/2 teaspoon ground cinnamon
2 1/2 cups fresh blueberries

In a large saucepan, combine water, sugar, cornstarch, cinnamon, rind and juice. Cook medium heat until slightly thickened then stir in the marshmallow cream and blueberries. Cook over medium heat for 5 more minutes, stirring constantly. Pour in a bowl and cover. Chill until ready to serve.