. Pour the biscuit mixture to your 9 inch springform pan with wax paper.
Press it to the pan firmly and evenly.

Place inside the freezer while making the cream.
Beat chilled whipping whipped cream until it doubles in volume. Over beating will make it sag. Timing is everything. To get nicely chilled cream, keep in the fridge overnight or in the freezer for 1 hour. Chilled cream will result to fluffy and thicker cake.

In a separate bowl, beat 1 block of cream cheese.
Add 1 cup of powdered sugar, beat until creamy.Fold the cream cheese mixture to the Whipped Cream.

Mix the unflavored gelatine using cut and fold method. Prepare the gelatine by adding ½ cup of water and dissolve by using double boiler. Bring it to room temperature before adding to your cream.

Then transfer cream to the prepared crust.
Spread evenly. Then chill 2 hours

Pour ½ can of blueberry on top.