HEAT oven to 350°F.
BEAT cream cheese spread and 1/3 cup brown sugar replacement in large bowl with mixer until well blended. Add egg whites and zest; mix well. Mix 1 cup flour and baking soda. Add to cream cheese mixture alternately with sour cream, beating just until blended after each addition. Spread onto bottom and 1 inch up side of 9-inch springform pan sprayed with cooking spray.
COMBINE 1 cup berries, remaining brown sugar replacement and flour; spoon over cream cheese mixture in pan to within 1/2 inch of edge.
BAKE 35 to 40 min. or until toothpick inserted in centre comes out clean. Run knife around rim of pan to loosen cake; cool before removing rim. Spoon remaining berries over cake. Serve topped with Cool Whip. Refrigerate leftovers.
serving size = 1 piece (60 g)