• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 3 tablespoons sugar
• 4 8 ounce packages Philadelphia® Neufchatel Cheese, softened
• 3/4 cup sugar
• 1 12 ounce package frozen mixed berries, thawed, well drained
• 1 8 ounce tub Cool Whip® Lite Whipped Topping, thawed

Line 13x9 inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cracker crumbs, butter and sugar; press onto bottom of pan. Refrigerate while preparing filling. Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until blended. Add berries; beat on low speed just until blended. Whisk in Cool Whip. Pour into crust. Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.