No-bake cheesecake in a butter pie crust

Put the flour, sugar and a pinch of kosher salt in a food processor.

Cut the cold butter over the top and pulse, starting slow, until the butter is in pieces no larger than coffee beans.

Pour the sandy mixture into a large bowl, sprinkle over four tablespoons of ice water and coax it together until it just holds its shape, adding the water a tablespoon at a time.

Press the dough into a disc on an unfloured surface, wrap it in plastic wrap and rest it in the fridge at least two hours.

Whack the dough with a rolling pin, rotating it occasionally, to soften it before rolling.

Roll it out on a generously floured counter to about two inches wider than the pie plate.

Furl the dough over the rolling pin, unfurl it over the pie plate, then lift and drop it into the corners without stretching it, and trim the edges.

Chill the shell in the fridge at least one hour, keeping the butter layers cold for a flakier crust.

Dock the crust many times with a fork, line it with aluminum foil wrapped tightly over the edges and fill with pie weights.

Bake at 350F about 25 minutes.

Return it to the oven another 20 to 25 minutes, until evenly browned all over, then cool completely.

Bring a quarter cup of heavy cream to a bare simmer in a small saucepan, mix in the packet of gelatin until dissolved and set it aside to cool completely.

In a stand mixer, beat one and one quarter cups of heavy cream with two thirds of a cup of granulated sugar on medium high to soft peaks.

Add the room temperature cream cheese chunks and beat about one minute on medium, until smooth and creamy with only a few lumps.

Scrape the bowl, then add the juice and zest of half a lemon, a generous pinch of kosher salt, the vanilla extract and about 50 drops of red food coloring.

Beat one minute on medium, add the cream and gelatin mixture and beat three minutes on medium high until completely smooth, light and airy.

Deposit the filling into the completely cooled pie shell and rough up the top.

Cover with plastic wrap and refrigerate at least six hours, or until completely set.

For each batch of decorating whipped cream, beat about a cup of heavy cream with a tablespoon of granulated sugar and about 15 drops of food coloring to stiff peaks -- one batch blue, one green.

Load the whipped creams into two pastry bags and pipe six gobs of blue around the outside perimeter and one gob of green in the center.