crust-
12oz grahm cracker ground
1/2 brown sugar
4oz unsalted butter
1tsp salt
2tsp ground cinnamon
mix all ingredients and press into 9″ deep pie shell
filling-
2lb cream cheese
1lb sugar
1/2 tsp salt
1T vanilla bean paste
4oz lemon juice
24oz heavy cream
1oz gelatin & 2oz water
whip cream cheese with sugar till smooth add salt, lemon juice, and vanilla mix add whipping cream slowly add bloomed gelatin. place filling in baked crust and refrigerate 4 hours or over night.