Need:
1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
2 TBSP sugar
4 pkgs (8 oz) cream cheese, softened
1/2 cup sugar
1 pkg (12 oz) frozen mixed berries, thawed and drained
1 tub (8oz) cool whip, thawed and divided
Line a 13x9 inch pan with foil, with ends of foil extending over sides of pan. Mix graham cracker crumbs, butter and 2 TBSP sugar; press firmly into bottom of prepared pan. Refrigerate while preparing filling.
BEAT: cream cheese and 1/2 cup sugar in large bowl with electric mixer on med speed until well blended. Smash drained berries with fork, stir into cream cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust, cover.
REFRIGERATE: 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining whipped topping. Store leftover cheesecake in refrigerator.
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