PHILADELPHIA Lemon Bumbleberry Cheesecake

• 2 pkg (250 g) each Regular or Light Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 3 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1 ready-to-use 9 in (23 cm) Honey Maid Graham Pie Crust
• strawberries, blueberries, raspberries, lemon zest and mint Safeway 1 lb For $3.99 thru 02/09

1. MIX cream cheese and sugar with electric mixer until smooth.
2. Stir in lemon juice and zest.
3. Add eggs, one at a time, mixing on low speed until just blended.
4. POUR into cumb crust.
5. BAKE at 350F (180C) for 30 minutes or until centre is almost set.
6. Cool.
7. Refrigerate 3 hrs or overnight.
8. Garnish with strawberries, blueberries, raspberries, lemon zest and sprigs of mint.

regular, sugar, eggs, lemon juice, lemon zest, ready, strawberries

Taken from www.kraftrecipes.com/recipes/philadelphia-lemon-bumbleberry-cheesecake-85253.aspx (may not work)