This cake is so creamy and delicious, no one will guess your no-sweat secret.
Sprinkle gelatin into hot water and whisk until fully dissolved. Set aside.
In the bowl of a stand mixer beat cream cheese, sugar, vanilla, orange zest and heavy cream on medium speed, until well incorporated, about 1 minute. Using a rubber spatula, scrape down the sides of the bowl and switch mixer speed to low. Slowly pour in dissolved gelatin and beat until smooth. Pour into graham cracker crust and refrigerate for 2 hours.
When pie is fully set, remove from refrigerator and top with cherry pie filling and blueberries.