- 1 8 oz (224 grm). package Philadelphia Cream Cheese, softened
- 1/3 cup (80 ml) sugar
- 1 8 oz (224 grm). tub Cool Whip whipped topping, thawed
- 1 9" prepared graham cracker crumb crust
- Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until smooth.
- Gently stir in cool whip.
- Spoon into crust.
- Refrigerate three hours or until set.
- Garnish as desired if wished.
- Store leftover cheesecake in refrigerator.