Blackberry Ice Box Pie

As seen on YouTube Wyse Guide

Pour liqueur into small bowl and sprinkle with gelatin. Set aside to let gelatin bloom.
In a small kettle, mash the blackberries with the cornstarch, sugar and lemon juice over medium-high heat and bring to a low boil. Boil until the sugar is completely dissolved and the mixture is bubbling throughout (activating the cornstarch).
Remove from heat and add bloomed gelatin. Stir until the gelatin dissolves into the mixture.
Let the mixture cool to at least room temperature before assembling the pie.

While blackberry mixture cools, prepare and bake crust. Preheat oven to 325°F.
Crush the graham crackers in the bowl of a food processor. Add sugar and salt. Pulse to combine and then process until a fine crumb is achieved.
With the processor running, add the butter through the feed tube. Continue processing until completely combined, 20-30 seconds.
Pour crumbs into a 9-inch pie dish and spread the crumbs out evenly, slightly pressing the crumbs up the sides. Using a flat bottomed measuring cup, firmly press the crumbs evenly on the bottom and up the sides, creating a lip around the rim.
Bake in preheated oven until lightly golden, 15 minutes. Set aside to cool.

Whip the heavy cream with vanilla until it reaches stiff peaks. Set aside.
In the bowl of your electric mixer, beat cream cheese to ensure it is soft and smooth. Add roughly ⅔ (I guess on the amount) of the cooled blackberry jam mixture and beat until completely incorporated.
Fold in ⅓ of whipped cream to lighten the cream cheese mixture then fold in the rest until no streaks remain.
Pour remaining blackberry jam into cooled pie crust and spread evenly over the bottom.
Dollop cream cheese mixture evenly over the top and smooth with a spatula.
Chill pie for at least four hours before cutting.

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