Ingredients 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 4 eggs
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. Note
Reduce oven temperature to 300°F if using a dark nonstick springform pan. Special Extra 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