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Fourth of July Cheesecake

Prep Time:
20 min

Total Time:
1 hr 20 min

Makes:
16 servings

What You Need

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/2 cup (1 stick) butter or margarine, 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, heated

1 pt. (2 cups) blueberries

Make It

MIX crumbs, butter and granulated sugar. Press firmly onto bottom of 13x9-inch dish.

BEAT cream cheese and powdered sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon over crust. Refrigerate at least 1 hour or overnight.

PRESS assorted sizes of star cookie cutters lightly into top of cheesecake. Drizzle jam over surface of remaining cheesecake; spread gently to completely cover area around the stars. Carefully remove cookie cutter. Arrange blueberries around edge of cheesecake. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Thaw 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.

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Rated

by a cook on 7/5/2008
" This recipe was perfect for our 4th of July barbecue. However, half of my stars disappeared on the drive over. So if I make it again, I will definitely do all of the topping at the final destination or leave the cookie cutters on for the ride. However, I made the top look nice, no one knew, and everyone loved it!"