LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs and butter; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
BEAT cream cheese spread and sugar in large bowl with electric mixer on medium 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 6 hours or overnight until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining 1 cup whipped topping. Store leftover cheesecake in refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	223.91 Kcal (937 kJ)
Calories from fat	118.27 Kcal
		% Daily Value*
Total Fat	13.14g	20%
Cholesterol	32.64mg	11%
Sodium	156.69mg	7%
Potassium	61.01mg	1%
Total Carbs	26.59g	9%
Sugars	10.57g	42%
Protein	0.82g	2%
Vitamin C	0.2mg	0%
Iron	0.3mg	2%
Calcium	19.8mg	2%

Amount Per 100 g
Calories	267.83 Kcal (1121 kJ)
Calories from fat	141.47 Kcal
		% Daily Value*
Total Fat	15.72g	20%
Cholesterol	39.05mg	11%
Sodium	187.43mg	7%
Potassium	72.97mg	1%
Total Carbs	31.8g	9%
Sugars	12.64g	42%
Protein	0.98g	2%
Vitamin C	0.3mg	0%
Iron	0.4mg	2%
Calcium	23.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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