Blueberry Cream Cheese Chiffon Pie

• Crust
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 1/4 cup sugar
• Filling
• 8 ounces cream cheese
• 1 tablespoon gelatin
• 1/2 cup sugar
• 6 pieces eggs, separated
• 1 tablespoon water, hot
• 1 cup blueberries

1. Crust:rnCombine all ingredients together. Press into 9" spring form pan.
2. Bake at 350u0b0F for 10 minutes and cool completely.
3. Filling:rnDissolve gelatin in hot water and whisk into cream cheese.
4. Beat whites and sugar until stiff, but not dry. Fold into cream cheese mixture.
5. Put 1/2 c. berries in bottom of pan
6. Fill pan with batter.
7. Top with remaining berries and chill at least 1 hour.
8. Run a knife or spatula around edge to separate from edge of pan, unlock pan and remove outside rim.
9. 8.tut with a warm knife and serve immediately.

crust, graham cracker crumbs, butter, sugar, filling, cream cheese, gelatin, sugar, eggs, water, blueberries

Taken from food52.com/recipes/24681-blueberry-cream-cheese-chiffon-pie (may not work)