1 ½ c Graham Cracker Crumbs
½ c Melted Butter
2 tbsp Sugar
4 pkg (8 oz each) Philadelphia Neufchatel Cheese, softened
½ c Sugar
1 pkg (12 oz) frozen mixed berries, thawed/drained
1 tub (8 oz) Cool Whip, thawed, divided
Line 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham cracker crumbs, butter and 2 tbsp sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling. Beat cheese and ½ cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of Cool Whip. Spoon over crust; cover. Refrigerate 4 – 5 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining Cool Whip. Store any leftover Cheesecake in the refrigerator.
Fri Apr 30, 2010 8:23 am