Preheat your oven to 375°. Place a glass or metal bowl and the beaters in the freezer. (It will help the cream whip faster and fluffier.)

Finely crush the graham crackers in a food processor. Transfer the crumbs to a medium bowl; stir in the sugar and melted butter.

Press into the bottom of a 13x9-inch baking pan. Bake at 375 degrees for 8 minutes. Place in the fridge while you prepare the filling.

For blueberry filling - Whisk together the sugar, cornstarch, and orange juice in a large saucepan. Add the blueberries. Cook and stir until the sauce is thick and clear, and some of the blueberries have burst. (about 8-10 minutes) Cool in the refrigerator for 30-60 minutes.

For the first layer, beat the cup of cream in the cold bowl until stiff peaks form; set aside. In another large bowl, beat the softened cream cheese, powdered sugar, and vanilla at medium speed until very smooth. Beat in about a half cup of the whipped cream just to thin out the mixture. Fold in the rest of the whipped cream. Spread in an even layer over the chilled crust and place in the refrigerator.

When the blueberry pie filling is cool, spread it over the cream cheese layer.

For topping - Beat the cream in a cold bowl until soft peaks form. Add the powdered sugar and vanilla and beat until stiff peaks form. Spread over the blueberry layer.

Cover with plastic wrap and chill for at least 2 hours, overnight is fine.