1. Place the Amaretto and the water in the fridge for about 30 minutes before you start preparing the dough. Add the flour, salt, and cold butter in small pieces to a large bowl and mix. Cut the butter with a pastry blender into pea-size pieces. Next, add the amaretto and rub everything between your fingers until the dough starts coming together. Add some water if necessary. You should work quick, so the dough does not get too warm. Wrap in plastic wrap and place in the fridge for about 30 minutes.

2. Preheat the oven to 200°C (390°F). Lightly grease a pie dish (23cm)*. Roll out the dough on a floured surface slightly larger than the pie dish, transfer to the form and press to the bottom and sides. Fold excess dough under on the sides and shape a nice crust. Line with a piece of baking parchment and fill the pie dish with (ceramic) baking beans*. Blind bake for about 10 minutes. Remove the paper and baking beans, reduce the heat of the oven to 190°C (375°F) and bake the pie base another 4-5 minutes. Take it out and let it cool down for some time.

3. Mix the cream cheese, sour cream, sugar, eggs, and vanilla extract in a large bowl until well combined. Pour the filling into the prebaked crust and bake for about 25-30 minutes or until the filling is set around the edges and the center is still a bit wobbly when you move the pie dish. Take it out of the oven and let it cool down completely.

4. While the pie is cooling down, prepare the blueberry topping by mixing sugar and cornstarch in a small saucepan. Add vanilla extract, water, and lemon juice and mix until well combined. Bring the mixture to a boil, add half of the blueberries and let them cook for about 2-3 minutes. The mixture should have thickened nicely and many berries should have popped. Take off the heat and mix in the remaining berries. Let the topping cool down a bit, then spread it evenly over the cooled pie. Place the pie in the fridge for at least 3-4 hours before serving.