Blueberry Cheesecake Pie

For the crust:
1 packs of crushed graham crackers
1 cup light brown sugar
1/2 cup margarine

For the filling:
2 packs/cups of nestle cream (or light cream 18-29% milk fat)
1/2 cup confectioners' sugar
1 tsp. vanilla
1/2 cup white sugar
1 1/2 cup cream cheese

1 can blueberries (250 grams)
1 can raspberries (250 grams)

To prepare the crust:
Grease 9-inch pie pan with butter, mix all the ingredients for the crust in a large bowl using your mixer or with bare hands. Be sure that the ingredients mixed are even. Then set aside for about 15 minutes. Place the mixed ingredients into the pan pan and shape it around the pan, but do not exceed on the top portion of the pan. Set aside.

For the filling:
Mix all the ingredients for the filling except the blueberries and raspberries. Mix it until soft and bubbly or until the nestle cream becomes stiff.

For the finished product:
Place the filling on the prepared crust. Decorate the top with blueberry and raspberry according to what design you would want.