1/3 cup margarine, melted
1/4 cup sugar
2 (8 ounces) Philadelphia Brand Cream Cheese, softened
1 (16 ounces) can ready to spread vanilla frosting
1 tablespoon lemon juice
1 tablespoon grated lemon peel
3 cups Cool Whip Non-Dairy Whipped Topping, thawed
Raspberries
Sliced almonds
Stir together crumbs, margarine and sugar in small bowl; press into bottom and 1/2-inch up sided of 9-inch springform pan or 9-inch 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 over crust. Chill until firm.Arrange raspberries and almonds on top of cheesecake.