Preparation

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix graham cracker crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan. Bake 10 minutes: set aside.
• Beat cream cheese and remaining sugar with electric mixer on medium speed until well blended. Add orange juice; mix well. Gently stir in berries and the whipped topping. Pour over crust.
• Freeze 6 hours or until firm. Let stand at room temperature 15 minutes before cutting into 12 slices to serve. Store leftover cheesecake in freezer.