Blueberry Cheesecake Pie

Blueberry Cheesecake Pie
Crust
3 c. coarsely broken Golden Oreo cookies (18 – 20 cookies)
Pinch of cinnamon
2 tbsp. butter
2 - 3 tsp. milk

Pre-heat oven to 325° F.
Lightly grease pie pan. Microwave butter on low until melted. Pulse Oreos in food processor until the consistency of fine crumbs. Add cinnamon and butter and mix well. Add milk and mix well. Refrigerate for 5 – 10 minutes. Press into 8” pie tin or plate (bottom and sides). Bake for 6 minutes. Set aside to cool.

Filling – Layer 1
1 8 oz. package cream cheese, softened
1/4 c. sugar
8 oz. Cool Whip

Beat cream cheese and sugar in an electric mixer. Fold in Cool Whip. Pour filling into cooled pie shell. Cool in the refrigerator for 15 minutes.
Filling – Layer 2
10 oz. frozen blueberries
1/4 C orange juice
1 tbsp. corn starch
1 tbsp. sugar
½ tsp cinnamon
¼ tsp ground ginger

Defrost blueberries and pat dry. Add orange juice, corn starch, sugar, cinnamon and ginger to sauce pan. Bring to a full boil and cook for 1 minute, until thickened. Remove from heat and fold in blueberries. Allow to cool and spread on top of layer 1.
Topping and Garnish
2 c. heavy whipping cream
2 tsp. unflavored gelatin
2 tbsp + 1 tsp. cold water
4 tbsp. white sugar
1/2 tsp. vanilla

Combine gelatin and cold water (2 Tbsp) in a microwave safe container. Allow to sit for one minute, microwave on high for 15 seconds and allow to cool (not long enough to set). Begin whipping cream in mixer, add gelatin, sugar, vanilla, remaining water. Whip until soft peaks are formed. Pipe whipped topping on pie. Garnish pie.