1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup granulated sugar
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup strawberry jam, warmed
1 cup blueberries
Combine graham crumbs, butter and granulated sugar; press onto bottom of 13x9-inch dish.
Beat cream cheese and powdered sugar with mixer until blended. Gently stir in COOL WHIP; spread over crust. Refrigerate 1 hour.
Place assorted sizes of star-shaped cookie cutters on top of cheesecake; press gently into cheesecake to secure. Drizzle jam around cookie cutters; spread gently to completely cover area around cookie cutters. Carefully remove cookie cutters. Arrange blueberries around edge of cheesecake.
Save 40 calories per serving by preparing recipe with margarine, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
How to Thaw the COOL WHIP
Place unopened 8-oz. tub of COOL WHIP in the refrigerator for 4 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.
This colorful cheesecake can be refrigerated up to 24 hours before serving.