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The bounty of summer's fresh berries was never more evident than in this ginger snap crust torte. A layer of sweetened cream cheese is topped with berries.
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Heat oven to 375ºF. Mix cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 5 min.; cool completely.
Beat cream cheese, sugar and vanilla with mixer until blended; spread onto bottom of crust. Top with berries.
Refrigerate 4 hours or until firm.
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