NOTE: This recipe goes together very quickly but does require chilling time.
1 Ready-Maid Graham Cracker Pie Crust
2 blocks (8-oz each) cream cheese, softened
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1 tub (8-oz) frozen whipped topping, thawed, divided
Fresh strawberry halves
In a large mixing bowl beat the cream cheese, sugar, and lemon juice on medium speed of electric mixer until well blended. Gently stir in the lemon peel and 2 cups of the whipped topping. Spoon mixture into the graham cracker crust.
Refrigerate cheesecake for at least 3 hours or until completely set. Spoon the remaining whipped topping over the top and arrange the blueberries and strawberry halves to resemble the American Flag or decorate in another patriotic pattern.
Serves 6 to 8.