Fourth of July Cheesecake

INGREDIENTS:

• 1-1/2 cups graham cracker crumbs
  
• 1/2 cup butter, melted
• 1/4 cup granulated sugar
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 cups powdered sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup strawberry jam, warmed
• 1 cup blueberries
  

DIRECTIONS:

1. Combine graham crumbs, butter and granulated sugar; press onto bottom of 13x9-inch dish.
   
2. Beat cream cheese and powdered sugar with mixer until blended. Gently stir in COOL WHIP; spread over crust. Refrigerate 1 hour.
   
3. Place assorted sizes of star-shaped cookie cutters on top of cheesecake; press gently into cheesecake to secure. Drizzle jam around cookie cutters; spread gently to completely cover area around cookie cutters. Carefully remove cookie cutters. Arrange blueberries around edge of cheesecake.
   

KITCHEN TIPS:

1. Place unopened 8-oz. tub of COOL WHIP in the refrigerator for 4 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.
   
2. This colorful cheesecake can be refrigerated up to 24 hours before serving.
   

used with permission from Kraft Foods