PREHEAT oven to 350°F. Beat cream cheese spread and 1/2 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and lemon peel; mix well. Mix 1 cup of the flour and the baking soda. Add to cream cheese mixture alternately with the sour cream, beating well after each addition. (Do not overmix.)

SPRAY 9-inch springform pan with cooking spray; spread cream cheese mixture onto bottom and 1 inch up side of pan. Toss 2 cups of the berries with remaining 1/4 cup sugar and remaining 2 tsp. flour; spoon over cream cheese mixture in pan to within 1/2 inch of edge.

BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. before removing rim of pan. Top with the remaining 1 cup berries. Top each serving with 2 Tbsp. of the whipped topping.