Blackberry Pie

Preheat Oven to 375 degrees.
Crust – 2 pack graham crackers (~18 crackers)
             2/3 c. melted butter
Grease bottom of 9 x 13 baking dish. Mix crushed graham crackers with butter. Press in bottom of glass dish. Bake for 8 minutes. Set aside to cool.
Cream Cheese Layer - 16 oz cream cheese
              1 cup of confectioners sugar
Beat together with hand mixer until creamy. Spread layer over cooled crust.      
Glaze – 5 c. fresh blackberries + 2 c. water
                     2 c. sugar
                     6 level tablespoons cornstarch      
                     1 tablespoon of lemon juice (optional)
Cook berries and water on medium heat for ~ 10 minutes. Strain berry pulp and seeds from berry juice. Add lemon juice.
Mix sugar and cornstarch, add to juice. Continue cooking until glaze is thick and clear, ~ 30 minutes. Set aside to cool slightly.
Pie – 3 c. of fresh berries
Set fresh berries on top of cream cheese to form a layer of tightly aligned berries. Pour glaze over top of fresh berries & chill ~ 30 minutes.  
For 9” pie or if using store-bought graham cracker crust, half all amounts.