• Begin by preparing the berry sauces. In a small saucepan, combine blueberries, 1/4 cup of water, 3 tablespoons of sugar, and half a tablespoon of cornstarch. In a separate saucepan, repeat the process with raspberries. Cook both mixtures over medium heat, stirring occasionally for approximately 4 to 5 minutes until they thicken. Allow them to cool at room temperature for 15 minutes.

For the Berry Sauce:

• To eliminate raspberry seeds, press the raspberry sauce through a fine mesh sieve using a spatula. Refrigerate the strained sauce for at least one hour to chill.

For the Graham Cracker Crust:

• Preheat the oven to 375°F. In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and ground cinnamon. Firmly pack this mixture into the base and up the sides of a 9-inch pie pan. Bake for 7 minutes, then allow it to cool on the counter for 15 minutes before chilling it in the refrigerator until completely cool.

For the Creamy Filling:

• In a large mixing bowl, combine cream cheese and sugar, beating until the mixture is smooth and creamy. Add sweetened condensed milk, heavy cream, and vanilla extract, then whip everything together until it becomes silky and fluffy.
• Once your crust and berry sauces are chilled, pour half of the creamy filling into the crust. Add dollops of both blueberry and raspberry sauces on top, swirling gently with a knife to create decorative patterns. Add the remaining filling and repeat the swirling process.
• Freeze the assembled pie until it is firm. When ready to serve, slice this cool and fruity dessert and indulge in every refreshing bite!