Blueberry Cheesecake Recipe-

Happy National Blueberry CheeseCake Day ! 

• 1-1/2 cups graham cracker crumbs
• 1/4 cup butter or margarine, melted
• 2 Tbsp. sugar
   4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
   3/4 cup sugar
•  2 cups frozen blueberries, thawed, drained
  1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
  1 tsp. lemon zest

• Directions 

• • Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
  • Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until blended. Add blueberries; mix well. Stir in 2 cups COOL WHIP and lemon zest. Spoon over crust.
  • Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHI2 cups frozen blueberries, thawed, drained
  Blueberry Cheesecake Recipe-