Fourth of July Cheesecake 

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/2 cup (1 stick) butter or margarine
1/4 cup granulated sugar
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Strawberry jam, heated
Blueberries

Mix crumbs, butter and granulated sugar. Press onto bottom of 13x9-inch dish. Beat cream cheese and powdered sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon cream cheese mixture over crust. Refrigerate 1 hour or overnight. Press star cookie cutter lightly into top of cheesecake. Drizzle warm jam to cover remaining surface of cheesecake. Carefully remove cookie cutter. Arrange blueberries around edge of cheesecake.

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