Fluffy 2 Step Cheesecake

• 1 8 oz (224 grm). package Philadelphia Cream Cheese, softened
• 1/3 cup (80 ml) sugar
• 1 8 oz (224 grm). tub Cool Whip whipped topping, thawed
• 1 9" prepared graham cracker crumb crust

1. Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until smooth.
2. Gently stir in cool whip.
3. Spoon into crust.
4. Refrigerate three hours or until set.
5. Garnish as desired if wished.
6. Store leftover cheesecake in refrigerator.

cream cheese, sugar, graham cracker crumb crust

Taken from online-cookbook.com/goto/cook/rpage/000E2F (may not work)