1-1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
2 teaspoons lemon juice
2 cups heavy whipping cream
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons sugar
1. In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes.
2. In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight.
3. In a bowl, gently toss berries with sugar. Let stand 15 to 30 minutes or until juices are released from berries.
4. With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings (3-1/3 cups topping).
1 slice with about 1/4 cup topping: 432 calories, 34g fat (21g saturated fat), 109mg cholesterol, 229mg sodium, 29g carbohydrate (20g sugars, 2g fiber), 5g protein.