No-Bake Berry Cheesecake

For the crust:
Preheat your oven to 350 F with a rack in the middle position.

In a small bowl mix together the graham cracker crumbs, ¼ cup sugar, and melted butter with a fork until evenly combined. Press into the bottom of a 9″ springform pan using the bottom of a glass.

Bake for 8-10 minutes, until the edges just start to darken. Then remove it from the oven and set on a rack to cool.

For the filling:
In a large bowl beat together the cream cheese and ¾ cup sugar until light and fluffy.

Take 2 cups of the berry mixture and use a fork to slightly crush the berries. The berries should be softened, and broken up into pieces, with some juice escaping, but not completely macerated. Add the crushed berries to the cheese mixture and mix until evenly blended. Gently fold in the Cool Whip. Pour the mixture onto the cooled crust, using a spatula to even out the filling.

Chill for at least 8 hours, or overnight.

Before serving use a hot knife to separate the cake from the edge of the pan before releasing. Top with remaining whole berries.