Berry Pie with Carob Cheesecake Topping

Crushed Rice Chex cereal
2 quarts frozen berries
2 cans of 100% fruit juice concentrate (must contain apple juice)
1can of water
1/3c cornstarch

Carob Cheesecake topping:
3c tofu
1c melted margarine
1-1/2c dry sweetener
3/4c carob powder
2 tsp vanilla
1/4tsp salt
1/2c soymilk

Place crushed cereal in bottom of 9X13 baking dish. Layer frozen berries on top.

In a saucepan combine juice concentrate, water, and cornstarch, whisk together and heat until thickened. Pour over frozen berries. Place in fridge to cool.

In a blender combine all ingredients for cheesecake and blend until smooth. Pour over cooled berry jel. Refrigerate.