Categories: cakes

Ingredients

• 1-1/2 cups graham cracker crumbs
• 1/4 cup (1/2 stick) butter, melted
• 2 tbsp sugar
• 4 pkg (8 oz each) cream cheese
• 1/2 cup sugar
• 12 oz frozen mixed berries (strawberries, raspberries, blueberries, and blackberries), thawed and drained
• 8 oz whipped topping, thawed and divided

Directions

1. Line 13- x 9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter, and 2 tbsp sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

2. Beat cream cheese and 1/2 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 the whipped topping. Spoon over crust; cover.

3. Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. Top with the remaining whipped topping. Store any leftover cheesecake in refrigerator.

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