Fourth of July Cheesecake

Makes 16 servings.

1 1/2 cups HONEY MAID Graham Cracker Crumbs
1/2 cup (1 stick) butter or margarine, melted
1/4 cup granulated sugar
2 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed
1 cup strawberry jam, heated
1 pint (2 cups) blueberries

MIX crumbs, butter and granulated sugar. Press firmly onto bottom of 13x9-inch dish.

BEAT cream cheese and powdered sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon over crust. Refrigerate at least 1 hour or overnight.

PRESS assorted sizes of star cookie cutters lightly into top of cheesecake. Drizzle jam over surface of remaining cheesecake; spread gently to completely cover area around the stars. Carefully remove cookie cutter. Arrange blueberries around edge of cheesecake. Store leftover cheesecake in refrigerator.

How to Thaw COOL WHIP
Place unopened 8-ounce tub of COOL WHIP in the refrigerator for 4 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.

Recipe and photograph provided courtesy of Kraft Foods.