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Ingredients

•   Butter-flavor nonstick cooking spray
• 8 sheets  frozen phyllo dough (149-inch rectangles), thawed
• 3 tablespoons  toasted wheat germ
• 3 tablespoons  water
• 1 1/2 teaspoons  unflavored gelatin
• 1 8-ounce tub  light cream cheese, softened
• 1/2 cup  light dairy sour cream
• 2 tablespoons  powdered sugar
• 1/2 of an 8-ounce container  frozen light whipped dessert topping, thawed
• 3 cups  thin wedges assorted peeled melon
• 1/4 cup  fresh raspberries
•   Fresh thyme and/or oregano (optional)

Description

Thin Wedges Of Melon And Fresh Raspberries Make The Perfect Topper For This Creamy Cheesecake Cradled In A Flaky Phyllo Crust.

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