Raspberry Cheesecake Pie

Directions

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