Quick Lemon Chiffon Cheesecake

• 1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
• 1 container (6 oz.) lemon low-fat yogurt
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 cup thawed COOL WHIP Whipped Topping

1. Place cheesecake filling in large bowl.
2. Add yogurt; stir just until blended.
3. Spoon into crust.
4. Smooth top lightly with back of spoon to form even layer; top with whipped topping.
5. Garnish with lemon slices and mint sprigs, if desired.
6. Serve immediately.
7. Or cover and refrigerate until ready to serve.
8. Store leftovers in refrigerator.

filling, yogurt, ready

Taken from www.kraftrecipes.com/recipes/quick-lemon-chiffon-cheesecake-106845.aspx (may not work)