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Cheesecake Fruit Tart

Serves 4

4-1/2 cups cereal
1/2 cup butter or margarine, melted
6 ozs cream cheese, softened
½ cup ricotta cheese, or cottage cheese
1/3 cup powdered sugar
1 tsp vanilla extract
2 cups frozen whipped topping, thawed
3 cups (choose 1 or use a combination)raspberries, blueberries, strawberries, sliced peaches, sliced kiwi, sliced banana
2 tbsp apple jelly or strawberry jam, melted

Combine the cereal and butter in a food processor and process until crushed and blended. Press the mixture onto the bottom and up the sides of a 9-inch tart pan or pie plate. Chill 1 hour, or until firm.
Combine the cream cheese, ricotta, powdered sugar, and vanilla in the food processor; process until smooth.
Transfer to a large bowl and fold in the whipped topping. Spread evenly in the piecrust. Arrange the fruit attractively on top of the filling; brush with the apple jelly. Refrigerate for 4 hours, or until well chilled.