UPSIDE DOWN BLUEBERRY PIE CHEESECAKE

Steps:

• 1. Prepare your favorite pie crust or you can use a 9 inch deep-dish ready to bake pie crust.
• 2. In a large bowl, combine sugar and flour. Add blueberries and lemon juice. Gently toss to coat thoroughly.
• 3. Spoon blueberry mixture into pastry-lined pie pan. Distribute sugar and flour mixture evenly over berries as this has a tendency to settle in the bottom of the bowl, so give the bowl one last good flip so you get all the gravy off the bottom. Dot with butter. Do not fill pie crust completely to the top as you need to save room for the cheesecake topping.
• 4. Bake pie at 350 degrees for 25 mins. To prevent over-browning of crust cover edges with tin foil or a pie shield.
• 5. After 25 minutes, remove foil and bake an additional 20 minutes until the edges are a golden brown. Remove from heat and let cool for 15 min on a wire rack.
• 6. Onto the cheesecake. In a large bowl, mix all ingredients except the lemon juice and gelatin. Whip well getting all the lumps out.
• 7. Once everything is smooth, heat your lemon juice and mix completely with both packages of gelatin. Mix entirely and ensuring no lumps of powder. Do not overheat, heat just enough to dissolve gelatin.
• 8. Slowly add your lemon juice to the cheesecake mixture. Whip well to mix everything. Don't move too fast as the heat of the lemon juice may break down your Cool Whip. Let the mixture chill for at least 5 mins.
• 9. Pour your cream cheese over the cooling blueberry pie. Cover and smooth to edges.
• 10. Let chill for one hour or if possible overnight. Cut into slices and enjoy.