Quick Sour Cream and Fruit-Topped Cheesecake

• 1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. sugar
• 1/2 cup blueberries Whole Foods 3 For $10.00 thru 02/09
• 1/2 cup raspberries

1. Spoon cheesecake filling into crust.
2. Smooth top lightly with back of spoon to form even layer.
3. Mix sour cream and sugar; spread over filling.
4. Top with fruit.
5. Garnish with mint sprigs, if desired.
6. Serve immediately.
7. Or cover and refrigerate until ready to serve.
8. Store leftovers in refrigerator.

filling, ready, s, sugar, blueberries, raspberries

Taken from www.kraftrecipes.com/recipes/quick-sour-cream-fruit-topped-cheesecake-106844.aspx (may not work)