Mash 2 cups of the blueberries with the sugar, cornstarch, lemon juice, and 2 tablespoons of Maker’s Mark® Bourbon. Place the berry mixture in a medium pan and place it over medium heat.
Bring the filling to a boil, stirring, and boil it until it is thickened and clear, about 3 minutes. Let the filling cool to room temperature.
Beat together the cream cheese and the remaining 2 tablespoons bourbon. Spread the cream cheese over the bottom of the pie crust.
Stir the remaining blueberries into the cooled berry filling. Spread the berry filling over the cream cheese layer. Chill the pie at least 2 hours, or until it is cold. Serve with lightly whipped cream.*Note: Pre-bake the pie shell according to package directions at least two hours beforehand to allow time to cool.