Start by letting the cream cheese get to room temperature.
To make the crust:
Melt the butter.
Put the low-fat graham crackers in a resealable plastic bag, and crush them with a rolling pin or your hands. You should have enough for 1 3/4 cups.
Pour the graham cracker crumbs, sugar, and butter into a medium-sized bowl. Stir until well combined.
Press the graham cracker mixture into the bottom of an 8 by 8-inch pan and put it into the refrigerator.
To make the filling:
Put the cream cheese into a large bowl and beat it with a hand mixer until it is smooth. Then add in the milk and lemon juice and beat slowly as to not splash too much. Once mixed add in the vanilla pudding mix and mix it all together until combined.
Once it is combined take the 8 oz container of light cool whip and fold it into the cream cheese mixture until smooth.
Then slowly spoon the filling on top of the graham cracker crust and refrigerate overnight.
Make Your Own Blueberry Pie Filling:
In a saucepan over medium heat, combine constarch, cornstarch, salt and water until smooth. Add 3 cups of fresh blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Let it cool. Pour over cheesecake.