Raspberry Cheesecake Pie

• 1 (10-inch) pastry shell, baked
• 1 c. cottage cheese
• 2 Tbsp. milk
• 2 (8 oz.) pkg. cream cheese, softened
• 1/2 c. sugar
• 2 Tbsp. plain flour
• 1/4 Tbsp. vanilla
• 3 eggs
• 1 1/2 c. fresh raspberries, divided
• 1 c. whipping cream, whipped

1. Line unpricked pastry shell with a double thickness of aluminum foil.
2. Bake at 450u0b0 for 8 minutes or until lightly browned.
3. Cool on a wire rack.
4. Reduce heat to 350u0b0.
5. In a blender, combine cottage cheese and milk; process until smooth. In mixing bowl, beat cream cheese and sugar until smooth.
6. Beat in cottage cheese mixture, flour and vanilla.
7. Beat in eggs just until blended.
8. Pour into pastry shell.
9. Sprinkle with 1/2 cup raspberries. Gently press berries into filling with back of spoon. Bake at 350u0b0 for 30 to 35 minutes.
10. Cover with foil if browning too quickly. Cool for 1 hour; refrigerate for 1 hour.
11. Top with whipped cream and remaining berries.

pastry shell, cottage cheese, milk, cream cheese, sugar, flour, vanilla, eggs, fresh raspberries, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=57489 (may not work)