Ingredients:

-1 1/2 cups Honey Maid Graham Cracker Crumbs
-1/4 cup (1/2 stick) butter, melted
-2 tablespoons sugar
-4 packages (8 oz. each) Cream Cheese, softened
-1/2 cup sugar
-1 package (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

1. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan
2. Mix graham crumbs, butter and 2 tablespoons sugar; press firmly onto bottom of prepared pan
3. Refrigerate while preparing filling
4. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended
5. Smash drained berries with fork; stir into cheese mixture.
6. Gently stir in 2 cups of the whipped topping
7. Spoon over crust; cover
8. Refrigerate 4 hours or until firm
9. Use foil handles to remove cheesecake from pan before cutting into pieces to serve
10. Top with the remaining whipped topping