1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
Directions Heat oven to 325°F. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Reduce oven temperature to 300°F if using a dark nonstick springform pan.
Top chilled cheesecake with your favorite fresh fruit just before serving.
On photo: WL-991245 BREAD PLATE 6" | 15 CM
Photo by: navigator_caffee
Recipe by: wilmax&kraftrecipes.com