Blueberry ChesseCake

• Crust: 
• 1 cup crushed graham cracker crumbs 
• 2 tbsp unsalted butter 
• 1/2 cup brown sugar 
• Filling: 
• 2 (8 oz) pack cream cheese, softened 
• 1/3 cup sugar 
• 1 tsp vanilla extract 
• 2 cups cool whip topping, thawed (whipped cream will also do
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• 1 jar of blueberry preserves (use as much as u prefer as topping) 
• 1 tsp unflavored colorless gelatin 
• 3 tbsp water 

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• Combine all the crust ingredients with a fork until well blended. Press in a 9 inch pie pan. Chill in the fridge for about 15 minutes.
• Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract.
• Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy.
• Add in the cool whip and fold gently.
• Spoon over crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves or fresh ones which ever you prefer. Can do your favorite fruit topping too!