Ingredients

2 8-ounce packages cream cheese, softened (substitution: light cream cheese)
1/3 cup sugar
2 tablespoons lemon juice
1 8-ounce tub whipped topping, thawed (substitution: light whipped topping)
1 6-ounce graham cracker pie crust
About 1 cup blueberries
About 3 cups strawberries, halved lengthwise

Directions

Beat cream cheese, sugar and lemon juice in large bowl with electric mixer on medium speed until well-blended. Gently stir in 2 cups of the whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Spread remaining whipped topping over cheesecake. Arrange strawberries and blueberries in rows on top of cheesecake to resemble flag. Store leftover cheesecake in refrigerator.