by Kelly G.
1 1/2 cups Graham Cracker crumbs
1/4 cup (1/2 stick) butter, melted
2 tablespoons sugar
4 packages, Neufchatel Cheese, softened
1/2 cup sugar
1 pkg (12 oz) frozen mixed berries (strawberries, raspberries, blueberries, and blackberries) thawed, drained
1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed, divided
Line 13 x 9 inch baking pan with foil, ends of foil extending over sides of pan. Mix grahm crumbs, butter, and 2 tbsp sugar, press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
Beat Neufchatel 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 whippped topping. Spoon over crust, cover.
Refrigerate 4 hours or until firm, Use foil handles to remove cheesecake from pan before cutting into p ieces to serve. Top with remaining whipped topping. Stoer leftover cheesecake in refrigerator.
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