Cheesecake Pie With Berries

• 1 1/2 cups pecan halves
• 1/4 teaspoon salt
• 5 tablespoons sugar, divided
• 3 tablespoons unsalted butter, melted
• Cooking spray
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 (12-ounce) container frozen fat-free whipped topping, thawed
• 2 cups sliced strawberries

1. Preheat oven to 350u0b0.
2. Place pecans, salt, and 1 tablespoon sugar in a food processor; pulse 15 times or until mixture resembles coarse meal. Add butter; pulse 5 times or until combined. Pat mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.
3. Bake at 350u0b0 for 15 minutes or until lightly browned. Cool crust completely in dish on a wire rack.
4. Beat cream cheese, remaining 1/4 cup sugar, and vanilla with a mixer at medium speed until smooth. Add lemon rind and lemon juice; beat well. Fold in one-fourth of whipped topping. Fold in remaining topping. Spoon filling into prepared crust. Cover with plastic wrap, and freeze 8 hours or until firm.
5. Let pie stand at room temperature 10 minutes before serving. Cut into wedges, and top with berries.
6. We opted to use 1/3-less-fat cream cheese over a fat-free variety because the extra fat made the texture smoother and creamier.

pecan halves, salt, sugar, unsalted butter, cooking spray, cream cheese, vanilla, lemon rind, lemon juice, strawberries

Taken from www.myrecipes.com/recipe/cheesecake-pie-berries (may not work)