- 15 NABISCO Ginger Snaps, finely crushed
- 25 NILLA Wafers, finely crushed
- 1/2 cup PLANTERS Chopped Pecans
- 1/3 cup butter, melted
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla
- 2 cups blueberries
- 2 cups raspberries
- Heat oven to 375 degrees F. Mix cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 5 min.; cool completely.
- Beat cream cheese, sugar and vanilla with mixer until blended; spread onto bottom of crust. Top with berries.
- Refrigerate 4 hours or until firm.