Almond Cheesecake with Raspberries

• 1-1/4 cups HONEY MAID Graham Cracker Crumbs
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1/4 cup sugar
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 container (16 oz.) ready-to-spread vanilla frosting
• 1 Tbsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 3 cups thawed COOL WHIP Whipped Topping
• raspberries
• Sliced almonds

1. Mix crumbs, butter and sugar in small bowl; press onto bottom and 1/2 inch up sides of 9-inch springform pan or pie plate.
2. Refrigerate.
3. Beat cream cheese, frosting, peel and juice in large bowl with electric mixer on medium speed until well blended.
4. Gently stir in whipped topping; pour over crust.
5. Refrigerate until firm.
6. Arrange raspberries and almonds on top of cheesecake.

honey maid, butter, sugar, philadelphia cream cheese, ready, lemon zest, lemon juice, thawed cool, raspberries, almonds

Taken from www.kraftrecipes.com/recipes/almond-cheesecake-raspberries-51220.aspx (may not work)