Lemon Angel Cheesecake

• 1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
• 1 container (6 oz.) lemon low-fat yogurt
• 1 graham cracker crust (6 oz.)
• 1 cup thawed whipped topping

1. PLACE cheesecake filling in large bowl. Add yogurt; stir just until blended.
2. SPOON into crust. Smooth top lightly with back of spoon to form even layer; top with whipped topping. Garnish with lemon slices and mint sprigs, if desired.
3. SERVE immediately. Or cover and refrigerate until ready to serve.
4. Store leftovers in refrigerator.

Size-Wise
Since this quick-and-easy cheesecake makes 8 servings, it's a great recipe to serve at your next gathering.

Jazz It Up
Sprinkle with 1/4 cup toasted slivered almonds before serving.