Three-Berry Cheesecake

Steps

• 1

  Heat oven to 450ºF. 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 baking sheet with shortening or nonstick cooking spray, or line with parchment paper. Remove remaining crust from pouch; unroll onto baking sheet. Cut crust into large holly leaves using cookie cutter. Cut small circles for holly berries. Place on baking sheet; sprinkle with coarse sugar.
• 3

  Bake decorations 8 to 10 minutes or until light golden brown. Carefully remove from baking 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.