Tart shell
1 c. flour
2 tbsp. sugar
1/4 tsp. salt
6 tbsp. butter (room temperature)
1 egg yolk
2 tbsp. ice water

FILLING:

2 (3 oz.) pkgs. cream cheese (soft)
1/3 c. sour cream or yogurt
2 tbsp. sugar
1 qt. fresh strawberries, washed, hulled & dried

GLAZE:

1 (10 oz.) pkg. frozen raspberries & syrup, thawed
Water
1/4 c. sugar
1 tbsp. cornstarch

Combine flour, sugar and salt; cut in butter until crumbly. Combine egg yolk and water; stir into flour until dough forms a ball. Press dough onto bottom and up sides of a 9 inch tart or pie pan. Prick bottom and sides. Bake at 400 degrees for 12 to 15 minutes until light brown. Cool and set aside. Beat filling ingredients until fluffy. Spread over bottom of cooled shell. Arrange strawberries, tip up, over cheese. Puree raspberries, removing seeds. Combine puree with water to make one cup liquid. In small saucepan, combine sugar and cornstarch. Gradually stir in puree. Cook until thick and clear. Cool slightly; pour over strawberries. Chill at least an hour. 6 to 8 servings.