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PHILADELPHIA New York Cheesecake

Prep Time:

15 min

Total Time:

5 hr 25 min

Makes:

16 servings

What You Need!

20 OREO Cookies, finely crushed (about 2-1/4 cups)

3 Tbsp. butter or margarine, melted

5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 eggs

1 can (21 oz.) cherry pie filling

Make It!

HEAT oven to 325°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.

BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.

How to Bake in Springform Pan

Prepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan and increasing the baking time to 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. (Note: If using a dark nonstick springform pan, reduce oven temperature to 325ºF.)

Substitute

Substitute 6 HONEY MAID Graham Crackers, crushed (about 1 cup) and 3 Tbsp. sugar for the OREO Cookies.

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Rated

by MamaMeg01 on 11/6/2009
" This is so easy and every time I make it it gets rave reviews. Serves many, but never any leftover! I serve cherries on the side (chill ahead of time too) b/c husband likes plain cheesecake."