Revolutionary Berry Cheese Pie

 Every year, at the beginning of summer, I try to come up with a yummy red, white, and blue dessert for the Fourth of July. I decided that this year's recipe should be a pie since, A) I love pie, and B) it's been a while since my last pie recipe. At first, I had thought of making just a straight up blueberry pie, but then I kept adding things and before I knew it, I had come up with this recipe. Obviously, it's all about the presentation! And you KNOW it's also all about the taste! A cheese pie, with a layer of raspberry jam, fresh berries and whipped cream? HEAVEN! Seriously, what's not to love? It's really simple to make too. Make it for your July 4th BBQ! I'm sure everyone will love it!!


1 pillsbury ready made pie crust
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
fresh blueberries
1 cup (or more) seedless raspberry jam
whipped cream or non dairy whipped topping
fresh raspberries

Heat oven to 350°.
Unroll pie crust. Dust lightly with flour. Place crust, floured side down, in a pie plate.
Tuck edges under, then flute to make a decorative edge. Set aside.
In a small bowl, beat the cream cheese, sugar, and vanilla until smooth.
Add eggs. Beat on low speed until well combined.
Using a rubber spatula, fold in blueberries by hand.
Spoon into crust.
Bake for 35-40 minutes or until center is set.
Cool on a wire rack for 1 hour. Refrigerate until chilled.
In a small bowl, using a wire whisk, stir jam until smooth.
Spread jam over cheese filling.
Decorate with whipped topping and fresh berries.

Tips:
I purposely didn't put the amounts of whipped cream or blueberries or raspberries. Basically, if you like a lot, add a lot.
You don't have to follow my design, although, I must admit, it's pretty gorgeous.
 Do any design you like! Maybe whipped cream stars and berry stripes?
Fabulous.