Mix wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in frozen berries.
Bake 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with COOL WHIP and fresh berries just before serving.
This special-occasion cheesecake can be enjoyed as part of a balanced diet but remember to keep tabs on portions.
Prepare as directed, using 2 cups fresh blueberries, adding 1 cup berries to the cheesecake filling and topping with the remaining berries just before serving.
Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 17g
Trans Fat 1g
Total Carbohydrates 23g
Dietary Fibers 0.9004g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.