1. Preheat oven to 350 degrees F.

2. Crush the graham crackers either by pulsing them in a food processor or placing them in a plastic freezer bag and rolling over them with a rolling pin.

3. Combine the crushed graham crackers, melted butter, sugar, and salt in a medium-size bowl and stir until fully mixed. Press the mixture into a 9-inch deep-dish pie plate, covering the bottom evenly and pressing the crumbs halfway up the sides (my pie plate was semi-deep-dish, so I pushed my crumbs up the sides a little higher…almost to the top).

4. Bake the crust 10 minutes, then remove from the oven and cool completely before filling.

1. Melt butter in a medium sized saucepan. Add blueberries and cook over medium heat for 5 minutes, until berries begin to release their juices.

2. Mix together sugar and starch in a small bowl. Stir in the blueberry mixture, then add the lemon juice and zest and cook 5 minutes longer, until the mixture thickens.

3. Remove from the heat and stir in the cream cheese (or mascarpone) and ricotta.

4. Transfer the mixture to a food processor or blender and puree for about one minute, until the mixture is smooth and creamy.

5. To assemble the pie, pour the blueberry and cheese mixture into the prepared pie crust. Arrange reserved blueberries evenly over the surface of the pie, then refrigerate for at least 8 hours or overnight. Serve chilled.