This cheesecake is so easy to make and it is delicious with fresh fruit sliced on top. I have made it a couple of times for 4th of July gatherings using strawberries and blueberries for a patriotic touch. You can also use canned cherry pie filling as a topping, or peaches, or nectarines. It's your choice.
1 8oz. package Philadelphia cream cheesem softened
1/3 C. sugar
1 8oz. tub Cool Whip, thawed
1 ready to use graham cracker pie crust (9-in.)
Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in Cool Whip. Spoon into crust. Refrigerate at least 3 hours. Top with fruit of your choice.
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