PHILADELPHIA New York Cheesecake

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PHILADELPHIA New York Cheesecake • Prep Time: 15 min. | Total Time: 5 hours 25 min. (incl. refrigerating) | 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 325ºF. • 1. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press • onto bottom of pan. • 2. 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. • 3. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. • Use foil handles to lift cheesecake from pan before cutting to serve. • 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. • Check out the recipe here: http://www.kraftrecipes.com/recipes/p...

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