Three-Berry Cheesecake

 

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

2

tablespoons water

2

tablespoons coarse sugar

2

packages (8 oz each) cream cheese, softened

1 1/4

cups granulated sugar

1

tablespoon lemon juice

1

teaspoon vanilla

1

container (8 oz) frozen whipped topping, thawed

1/4

cup seedless raspberry preserves

1

can (21 oz) cherry pie filling

3

cups fresh strawberries, each quartered

1

cup fresh raspberries

• 1 Heat oven to 450°F. Remove 1 crust from pouch. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
• 2 Meanwhile, to make cheesecake decorations, grease cookie sheet with shortening or cooking spray, or line with parchment paper. Remove remaining crust from pouch; unroll onto cookie sheet. Cut crust into large holly leaves using cookie cutter. Cut small circles for holly berries. Place on cookie sheet; sprinkle with coarse sugar.
• 3 Bake decorations 8 to 10 minutes or until light golden brown. Carefully remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• 4 In large bowl, beat cream cheese, granulated sugar, the lemon juice and vanilla with electric mixer on medium speed until fluffy. Fold in whipped topping until well blended. Spread 2 cups cream cheese mixture in cooled baked shell. Gently spoon and spread preserves over mixture. Spread with remaining cream cheese mixture.
• 5 In medium bowl, mix pie filling, 2 1/2 cups of the strawberries and 1/2 cup of the raspberries. Spoon over cream cheese mixture. Sprinkle with remaining strawberries and raspberries. Refrigerate at least 4 hours or until set. Just before serving, arrange some of the holly leaves and berries on cheesecake. Serve individual slices with additional holly leaves and berries. Store in refrigerator.