Red, White and Blueberry Cheese Pie
Source: Sunset Magazine July 1988

1 prepared graham cracker pie crust (8-inch), about 6 ozs
8 oz cream cheese (at room temperature)
1/2 cup powdered sugar
1/4 cup cottage cheese
2 large eggs
3 Tbsp lemon juice
1 Tbsp grated lemon peel
1 cup sour cream
2 Tbsp granulated sugar
1 tsp vanilla
about 1 cup strawberries rinsed (for top)
1/2 cup blueberries rinsed (for top)

Strawberry sauce
1 cup sliced strawberries
2 1/2 Tbsp granulated sugar
1 Tbsp raspberry or cassis syrup
1 tsp lemon juice

Bake pie crust in a 375F oven until lightly browned, about 5 minutes Remove from oven; set aside to cool slightly. Reduce oven temperature to 350F.

In food processor or blender, combine cream cheese, powdered sugar, cottage cheese, eggs, lemon juice, and lemon peel; whirl until smooth. Pour into partially baked pie crust. Bake at 350F until center jiggles only slightly when gently shaken, about 25 minutes.

Meanwhile, stir together the sour cream, the 2 Tbsp granulated sugar and vanilla.

Remove cheese pie from oven and reduce temperature to 250F. Spread sour cream mixture lightly over top of cheese pie. Return to oven and bake for 5 minutes. Cool in pan on a rack, then refrigerate until chilled, at least 2 hours.

Decorate with strawberries and blueberries. Serve with Strawberry Sauce to drizzle to taste over each wedge.

Strawberry Sauce:
In food processor or blender combine the 1 cup sliced strawberries, 2.1/2 Tbsp granulated sugar, raspberry or cassis syrup and the 1 tsp lemon juice. Whirl until pureed.