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Ingredients

1 (9 inch) graham cracker crust 1 (8 ounce) package cream cheese 1 cup white sugar ½ cup confectioners' sugar 1 cup sour cream ¼ cup milk 2 teaspoons vanilla extract 3 eggs 1 cup sour cream ¼ cup confectioners' sugar 1 teaspoon vanilla extract 1 ½ cups fresh strawberries, halved 1 cup fresh blueberries 1 cup strawberry glaze

Nutrition Info

602.9 calories carbohydrate: 73.3 g cholesterol: 126.5 mg fat: 31.4 g fiber: 1.5 g protein: 8.1 g saturatedFat: 15.9 g servingSize: - sodium: 342 mg sugar: 60.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, beat the cream cheese, white sugar and 1/2 cup confectioners sugar until smooth. Beat in 1 cup sour cream, milk and 1 teaspoon vanilla. Slowly beat in eggs, one at a time. Pour filling into crust.
Bake in the preheated oven for 25 minutes, or until filling is set. Cool for 20 minutes. Preheat oven to 425 degrees F (220 degrees C.)
In a small bowl, combine 1 cup sour cream, 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Mix until smooth, then spread over cheesecake. Bake in preheated oven for 5 minutes. Allow to cool, then refrigerate for at least 1 hour.
Arrange strawberries and blueberries on top of the cheesecake. Spoon strawberry glaze over berries. Refrigerate several hours before serving.

1 - 9 inch pie

A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries.