Prep Time:15 min |
Total Time: 5 hr 5 min | Makes: 16 servings
Ingredients:
- 1-1/2 cups HONEY MAID Graham Cracker Crumbs
- 1/4 cup (1/2 stick) butter, melted
- 1-1/4 cups sugar, divided
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 2 tsp. vanilla, divided
- 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
- 4 eggs
- 2 cups fresh strawberries, sliced
HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.
BEAT cream cheese, 1 cup of remaining sugar and 1 tsp. vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan just before serving; top with berries.