2 cup graham cracker crumbs
6 Tbsp butter, melted plus extra for brushing pan
3 Tbsp sugar
4 packages (8 oz. each) cream cheese, softened
3⁄4 cup sugar
1 package (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
1 tub (8 oz.) whipped topping, thawed
Fresh berries for garnishing (optional)
Brush melted butter on sides and bottom of a 9-inch springform pan; set aside.
Mix graham cracker crumbs, 6 Tbsp. butter and 3 Tbsp. sugar; press firmly and evenly onto bottom of pan. Place the pan in the freezer while preparing filling.
To make the filling, beat cream cheese and 3/4 cup sugar in large bowl with mixer until well blended. Add berries; beat on low speed just until blended. Whisk in whipped topping.
Pour filling over prepared crust. Refrigerate 4 hours or until firm.
When ready to serve, run a hot knife around the edge of the pan to loosen. Slice cheesecake with hot knife and serve with more fresh berries on top if desired.