• 1 1/2 cups crushed Peek Freans Ginger Crisp Cookies (about 21)
• 1/2 cup sugar, divided
• 1/3 cup butter, melted
• 1/2 cup ground almonds
• 1 pkg. (250 g) Philadelphia Cream Cheese, softened
• 1 egg
• 1 cup each: fresh ripe peach slices and blackberries
• 2 Tbsp. toasted slivered almonds

Preheat oven to 350°F. Combine cookie crumbs, 1/4 cup of the sugar, butter and ground almonds until well blended. Press firmly onto bottom of 9-inch tart pan. Bake 10 min.

Beat cream cheese, remaining 1/4 cup sugar and egg with electric mixer until well blended. Pour into crust. Top with peaches and berries. Sprinkle with toasted almonds.

Bake 25 to 30 min. Cool. Refrigerate 1 hour or until chilled.