mix graham cracker crumbs and brown sugar together in a bowl, then add melted butter to mix and blend until it's completely worked in.
press graham cracker mixture into a springform pan, working mixture about an inch up the sides. (use a glass with a flat bottom to push down the crumbs and into the sides)
place springform pan in refrigerator for 1-2 hours before filling to allow the crust to set.
Blueberry Cream Pie
place mixer bowl in the freezer to chill
add blueberries into a saucepan with sugar and blueberry honeybell juice. Bring to a boil and allow to boil for 5 minutes.
Pour blueberry mixture into a bowl to cool.
When blueberry mixture is still warm (not hot) add in the knox gelatin by sprinkling it on the top. Be careful not to clump it up. Using a wire whip mix in the gelatin.
place blueberry mixture into the refrigerator until needed.
Whip cream in chilled bowl, whipping on low then medium gradually whipping the cream. Do not mix on high the whipped cream will break down faster if you whip the cream too fast. Place cream into fridge until ready to use.
In your mixer whip softened cream cheese and Greek yogurt. After blending add in your chilled blueberry mixture. Mix until fully blended.
Fold whipped cream into chilled blueberry mixture and pour into springform pan.
Freeze for 2 hours to set up or chill overnight in your fridge.