Preheat your oven to 350°F (175°C) and grease a pizza pan. Cream together the softened butter and granulated sugar until fluffy (3-5 minutes). Beat in the egg, sour cream, and vanilla extract. Gradually mix in the flour and salt until a soft dough forms. Spread the dough into the prepared pan, pushing it up the sides.

Bake the cookie crust for 20 minutes, until edges are golden brown. Remove from oven and cool completely on a wire rack.

In a medium bowl, beat the softened cream cheese and powdered sugar until smooth (2-3 minutes). Mix in a splash of vanilla extract.

In a saucepan, combine fruit juice, granulated sugar, cornstarch, and lemon juice. Stir over medium heat until dissolved, then bring to a boil. Reduce heat and simmer, stirring, until glaze thickens (3-5 minutes). Cool completely.

Spread the cream cheese frosting on the cooled sugar cookie crust. Arrange fresh fruits on top and drizzle with fruit glaze.

Chill in the refrigerator for 30-60 minutes to set the flavors and firm up the frosting. Use a sharp knife dipped in hot water for clean slices before serving.