½ (8 ounce) container frozen light whipped dessert topping, thawed
3 cups thin wedges assorted peeled melon
¼ cup fresh raspberries
Fresh thyme and/or oregano (optional)
Coat a 9-inch tart pan that is 1 to 2 inches deep and has a removable bottom with nonstick cooking spray. Unfold phyllo dough; remove one sheet of the phyllo dough. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Coat the phyllo sheet with nonstick cooking spray. Top with a second sheet of the phyllo dough. Coat with nonstick cooking spray. Gently press into the tart pan, allowing ends to extend over edge of pan. Sprinkle with 1 tablespoon of the wheat germ. Coat and layer another two sheets of the phyllo dough; place across phyllo in pan in a crisscross fashion. Sprinkle with another 1 tablespoon of the wheat germ. Repeat with another two sheets of the phyllo dough, nonstick cooking spray, and 1 tablespoon of the wheat germ, placing phyllo dough rectangles in pan at an angle to completely cover bottom of pan. Repeat with the remaining two sheets phyllo dough and nonstick cooking spray. Turn under edges of phyllo dough to form an edge.
Bake for 10 to 12 minutes or until crust is lightly browned. Cool in pan on a wire rack. Meanwhile, for filling: Place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
In a large bowl, combine cream cheese, sour cream, and powdered sugar; beat with an electric mixer on medium speed until smooth. Add gelatin mixture; beat until combined. Fold in whipped topping. Spread mixture evenly into cooled crust. Cover and chill for 4 to 24 hours.
To serve, arrange melon wedges and raspberries atop the cheesecake. If desired, garnish with fresh thyme and/or oregano. Cut into wedges to serve.