1 8 ounce package cream cheese
1 cup sour cream
3 eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup powdered sugar
1 1/2 cups strawberries, cut in half
1 cup blueberries
1 8 inch ready pie crust graham cracker or vanilla wafer
Topping:
1 cup sour cream
1 teaspoon vanilla
1/4 cup powdered sugar
1 cup strawberry glaze or strawberry jelly
Soften cream cheese to room temperature. Slowly add sour cream, eggs, milk, sugar and vanilla to cream cheese and beat well. Pour into crust and bake 25 minutes at 350F or until firm in middle. Cool for 20 minutes. Mix topping ingredients and pour over cheesecake. Bake 5 minutes at 425F. Chill at least one hour. Gently press strawberries and blueberries on top of cheesecake in a flag or stripe pattern. Spoon glaze or jelly on top of berries. Chill several hours. Serves 8 to 10.
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