Fourth of July Cheesecake

3 cups vanilla wafer crumbs
4 Tablespoons margarine, metled
3 Tablespoons NutraSweet® Spoonful
1 envelope (1/4 ounce) unflavored gelatin
1 cup skim milk
2 packages (8 ounces each) reduced fat cream cheese, softened
1 package (3 ounces) reduced fat cream cheese, softened
2 Tablespoons lemon juice
1 Tablespoon grated lemon rind
2 teaspoons vanilla
1/3 to 1/2 cup NutraSweet® Spoonful
1 pint blueberries
2 pints raspberries

Mix crumbs, margarine and 3 Tablespoons NutraSweet® Spoonful in medium bowl;pat evenly on bottom of jelly roll pan, 15 by 10 inches.Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over mediumlow heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemonjuice and rind, vanilla and 1/3 to 1/2 cup NutraSweet® Spoonful. Pour mixture over crust;refrigerate until set, 3 to 4 hours.Before serving, decorate to look like an American flag, using blueberries for the stars andthe raspberries for the stripes.