| 1 14 cup Graham Cracker Crumbs | | 1/4 cup (1/2 stick) butter or margarine, melted | | 1/4 cup sugar | | 2 pkt (8 oz. each) Cream Cheese, softened | | 1 ct (16 oz.) ready-to-spread vanilla frosting | | 1 tbl grated lemon peel | | 1 tbl lemon juice | | 3 cup thawed COOL WHIP Whipped Topping | | Raspberries | | Sliced almonds |
| | MIX crumbs, butter and sugar in small bowl; press onto bottom and 1/2 inch up sides of 9 inch spring form pan or pie plate. Refrigerate. | | BEAT cream cheese , frosting, peel and juice in large bowl with electric mixer on medium speed until well blended. | | GENTLY stir in whipped topping; pour over crust. Refrigerate until firm. | | ARRANGE raspberries and almonds on top of cheesecake |
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