1 (6 grams) pack gelatine
½ cup white sugar
1 cup boiling water
8-12 ounce cream cheese, softened
8 ounce sour cream
1 tsp vanilla
1 graham pie crust (9-inch)
1 egg (optional)

Mix gelatine and sugar in small bowl. Add boiling water, stir for 5 minutes until gelatine is completely dissolved. Set aside.

Beat cream cheese, sour cream and vanilla in a bowl until creamy. Slowly add gelatine mixture. Refrigerate for 45 minutes or until thickened, stirring every 15 minutes. Pour into pie crust.  For a brownish crust, brush with beaten egg and bake in a 375 oven degrees for 5-7 minutes.

Refrigerate for 3 hours. Serve with fruit toppings. I used diced fresh raspberries.