A fresh and delicious recipe for frozen blackberry cheesecake.
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Combine graham crumbs and butter, press firmly onto bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
Gently stir in juice, then fold in whipped cream. Pour over crust.
Freeze 4 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with fresh berries.