Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate until ready to use.
Beat cream cheese spread and remaining sugar in large bowl with mixer until blended. Mash berries with fork; stir into cream cheese mixture. Gently stir in 2 cups Cool Whip; spoon over crust.
Refrigerate 6 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with remaining Cool Whip.
Kraft Kitchen Tips!
How to Soften Cream Cheese Spread
Place completely unwrapped packages of cream cheese spread in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or just until softened.
Want to use fresh berries instead? Prepare crust as directed. Increase sugar to 3/4 cup. Beat cream cheese spread, sugar and 2 cups mixed fresh berries with mixer until blended. Gently stir in 2 cups Cool Whip; continue as directed.
Using Frozen Fruit
When using frozen fruit, it is important to thaw and drain the fruit well. Extra liquid can prevent the cheesecake from becoming firm.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 8 g
Cholesterol 35 mg
Sodium 260 mg
Total carbohydrate 16 g
Dietary fibre 1 g
Sugars 11 g
Protein 4 g
24 servings, 1 piece (83 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.