-----------------------------------CRUST-----------------------------------
     11 oz Pumpernickel Bread; *

    1/2 c  Butter; No Margarine

    1/4 c  Sugar; Granulated

---------------------------------CHEESE PIE---------------------------------
      2 ea Unflavored Gelatin;Envelopes

    1/2 c  Cold Water

      4 oz Cream Cheese

      4 oz Danish Blue Cheese

      1 c  Heavy Cream

      1 lb Seedless Green Grapes

  *    Use 1 loaf (11 oz) of thin sliced pumpernickel bread.
  NOTE:  Since this is a Cheese pie rather than a cake, you will need one
         9-inch pie tin.

  First prepare the crust.  Preheat the oven to 250 degrees F, then dry the
  bread slices in the oven until they are hard enough to crumble easily,
  (about 20 to 25 minutes).  Meanwhile melt the butter.  Crush the bread,
  making about 1 1/2 cups of crumbs.  Add the butter and the sugar and mix
  very well.  Press the crumbs into the pie tin.  Raise the oven temperature
  to 35o degrees F. and bake the crust fro 15 minutes.  Allow to cool before
  filling.  Then prepare the filling.  In a medium-sized saucepan, combine
  the gelatin with the water and cook over medium high heat, stirring
  constantly, until the mixture is clear (about 6 to 8 minutes).  Cool.  In a
  large mixing bowl, beat the cream cheese until light and smooth.  Mash the
  blue cheese well and combine with the cream cheese.  Pour the gelatin
  mixture into the bowl with the cheese and mix well.  Whip the cream until
  stiff and fold into the cheese mixture.  Pour the filling gently into the
  prepared crust.  Press the grapes upright into the pie, leaving the tops
  showing.  Chill the pie for several hours or until set.
  NOTE:
  Since there is no sugar in this recipe, all the sweetness comes from the
  grapes, it is not as sweet as a cheesecake.  If it is too tart for you, add
  just a little sugar, but it is well liked by most as an appetizer without
  any sugar added.