1/2 cup (1/2 of 250-g tub) PHILADELPHIA Cream Cheese
3/4 cup sugar, divided
2 egg whites
1 Tbsp. lemon zest
1 cup plus 2 tsp. flour, divided
1/2 tsp. baking soda
1/3 cup fat-free sour cream
3 cups mixed fresh blueberries and raspberries, divided
3/4 cup thawed COOL WHIP Whipped Topping(I use whip cream)
Beat cream cheese product and 1/2 cup sugar in large bowl with mixer until well blended. Add egg whites and lemon zest; mix well. Mix 1 cup flour and baking soda. Add to cream cheese mixture alternately with sour cream, mixing well after each addition. (Do not overmix.)
Spray 9-inch springform pan with cooking spray; spread cream cheese mixture onto bottom and 1 inch up side of pan. Toss 2 cups berries with remaining sugar and flour; spoon over cream cheese mixture to within 1/2 inch of edge.
Bake 40 to 45 min. or until toothpick inserted in centre comes out clean. Cool 10 min. before removing rim of pan. Cool cake completely. Serve topped with remaining berries and Cool Whip. Refrigerate leftovers.