Fruit and cheese pie

 I used a frozen pie crust, leftover cream cheese filling from the cheese pie recipe, nectarines, strawberries, then baked for 40-50 minutes at 350. Then I added leftover sour cream topping (again from the cheese pie) and baked for 10 minutes at 425. Basically I made cheese pie on a regular pie crust with a layer of fruit in between.

Hmm. Interesting. I mean, it tasted ok, but I think it would have worked better if I put the fruit either on top or on the bottom, not in the middle.