Ingredients

For the Crust:

1 pack  Graham cracker crumbs
1/2        cup sugar
1 cup    melted anchor butter

Cheesecake Filling

2boxes                     Philadelphia cream cheese
2/3 cup                     water x2
4 tbsp/ envelopes   Knox gelatin
4 pcs.                        eggyolks
2 1/2 cup                 evaporated milk
3/4 cup                    sugar
2                                Magnolia cream cheese (softened)
4                               egg whites
1/2 cup                    sugar
3                               Magnolia all purpose cream

Procedure

For Crust

• Combine all ingredients until well blended
• Press in a pie pan or any container with flat surface of you choice
• Chill in the fridge until set

For the Filling

• Pour in two 2/3 cups of water in sauce pan, put 4 envelopes of gelatin, pour in 4 eggyoks, 2 1/2 cups of evaporated milk and 3/4 cups sugar, stir over low heat until gelatin dissolves, stir well. Set aside.
• Beat cream cheese, sugar in large bowl with electric mixer at medium speed until well blended. Beat in whipped topping. Add dissolved gelatin in steady stream while beating at low speed. (Mixture will become loose and lumpy.) Beat 4 minutes at medium speed until smooth and creamy, scraping side of bowl occasionally
• Spread cream mixture thickly over the crust.
• Chill in the fridge until it is set.
• Then pour in the Blueberry or any fruit flavored toppings of your choice.

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