Fruit Smoothie No-Bake Cheesecake

INGREDIENTS:

1-1/2 cups HONEY MAID Graham Cracker Crumbs 
1/4 cup (1/2 stick) butter, melted 
2 Tbsp. sugar 
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened 
1/2 cup sugar 
1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained 
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided 

DIRECTIONS:

LINE 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling. 

BEAT Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover. 

REFRIGERATE 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining whipped topping. Store any leftover cheesecake in refrigerator.