Flag Cheesecake

• 1 cup graham cracker crumbs
• 3 Tbsp. sugar
• 3 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 Tbsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 8 fresh strawberries, halved
• 1 cup fresh blueberries Whole Foods 3 For $10.00 thru 02/09

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix graham crumbs, 3 Tbsp.
4. sugar and butter; press firmly onto bottom of pan.
5. Bake 10 min.
6. Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended.
7. Add sour cream; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Pour over crust.
10. Bake 40 min.
11. or until center is almost set.
12. Cool completely.
13. Refrigerate 4 hours.
14. Use foil handles to life cheesecake from pan.
15. Top with COOL WHIP; sprinkle with coconut to resemble a cross.
16. Fill in corners with berries to resemble the Dominican Republic flag.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, sugar, vanilla, s, eggs, s angel, fresh strawberries, fresh blueberries

Taken from www.kraftrecipes.com/recipes/flag-cheesecake-126675.aspx (may not work)