• Place the pie crust into a 9 inch pie dish and press evenly into the edges, then set aside

• In a saucepan combine strawberries, sugar, and cornstarch mixture, cook over medium heat until thickened and soft, then cool completely

• In another saucepan combine blueberries, sugar, lemon juice, and cornstarch mixture, cook until thickened and glossy, then let cool fully

• In a bowl whip heavy cream until stiff peaks form

• In another bowl mix cream cheese, powdered sugar, and vanilla flavor until smooth

• Gently fold whipped cream into the cream cheese mixture until light and fluffy

• Spread the cream layer evenly into the prepared crust

• Add spoonfuls of strawberry and blueberry mixtures over the cream layer

• Use a knife or skewer to gently swirl the fillings into a marbled pattern

• Cover and refrigerate for at least 2 hours or until fully set

• Slice and serve chilled with whipped cream and fresh berries if desired