1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
2 tbsp. sugar
4 pkg. cream cheese,softened (I used 2 pkg.)
3/4 cup sugar
1 pkg. (12oz.) frozed mixed berries, thawed and drained
1 tub (12) oz. whipped topping
Mix graham cracker crumbs, butter and 2 tbsp. sugar;
press firmly in bottom of 13x9 dish. Refrigerate while
Beat cream cheese and 1/2 cup sugar in a large bowl with
with electric mixer on medium speed until well blended.
Mash drained berries with a fork; stir into cheese mixture.
Gently stir in the whipped topping. Spoon over crust. Cover.
Refrigerate 4 hours or until firm. Store leftover cheesecake