Very Berry Cheesecake

• 2 cups graham crumbs
• 1/3 cup butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup plus 1 Tbsp. sugar, divided
• 1 Tbsp. vanilla
• 3 eggs
• 1 cup raspberries, divided
• 1 cup blueberries

1. Heat oven to 350 degrees F.
2. Mix graham crumbs and butter; press onto bottom and 1-inch up sides of 9-inch springform pan.
3. Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Bake 35 to 40 min.
6. or until centre is almost set.
7. Run knife around rim of pan to loosen cake; cool before removing rim.
8. Refrigerate 4 hours.
9. Meanwhile, mash half the raspberries with a fork in medium bowl.
10. Add remaining raspberries, blueberries and remaining sugar; toss to combine.
11. Serve over cheesecake.

graham crumbs, butter, cream cheese, sugar, vanilla, eggs, raspberries, blueberries

Taken from www.kraftrecipes.com/recipes/very-berry-cheesecake-174461.aspx (may not work)