CRUST DIRECTION:

Place the oreo in a ziplock bag and crush the oreos using your rolling pin. Pour the cookie crumb in a mixing bowl and set aside.

Heat the butter in the microwave until melted.

Pour the melted butter ovet the cookie crumbs and mix until properly distributed.

Press the oreo crumb mixture in the aluminum dish. Set the pan into the refrigerator for 1 hour. This will solidify the butter.

CHRESECAKE FILLING

Using a mixer, whip chilked cream with 2 tablespoin sugar until stiff. Set aside.

In a separate bowl, gradually mix remaining sugar into the softened cream cheese. Beat until fluffy then set aside.

In a small saucepan, combine milk and gelatin powder. Heat until completely dissolved (dont boil, use a wire whisk while heating to remove lumps). Remove from heat, pour into the cream cheese mixture then beat.

Fold in cream cheese mixture into the whipped cream mixture and beat on meduim to high speed.

Add the lemon juice then mix with spatula. Pour the mixture to the oreo crustvthen spread evenly using the spatula and tap oan lightly to avoid air bubbles.

Chill pan for a few hours and top with Blueberry pie fillibg before serving.