1 1/4 c. Graham Cracker crumbs
1/4 c. butter, melted
1/4 c. sugar
2 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) can ready to spread vanilla frosting
1 tbsp. lemon juice
1 tbsp. grated lemon peel
3 c. Cool Whip whipped topping, thawed
Raspberries
Sliced almonds

Stir together crumbs, butter and sugar in small bowl; press onto bottom and 1/2-inch up sides of 9-inch springform pan of pie plate. Chill.

Beat cream cheese, frosting, juice and peel in large mixing bowl at medium speed with electric mixer until well blended.

Fold in whipped topping; pour into crust. Chill until firm.

Arrange raspberries and almonds on top of cheesecake. Garnish with fresh mint, if desired. Makes 10 to 12 servings.