2-Step Cherry Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 HONEY MAID Graham Pie Crust (6 oz.)
• 1 cup cherry pie filling

1. MIX cream cheese and sugar in large bowl with wire whisk or electric mixer until smooth.
2. Gently stir in whipped topping.
3. Spoon into crust.
4. Refrigerate 3 hours or until set.
5. Top with pie filling.
6. Store leftover cheesecake in refrigerator.

philadelphia cream cheese, sugar, honey, cherry pie filling

Taken from www.kraftrecipes.com/recipes/2-step-cherry-cheesecake-53863.aspx (may not work)