PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

prep time

15 min

total time

4 hr 5 min

makes

16

Ingredients:

• 1-1/2  cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 1-1/4 cups sugar, divided
• 4 pkg.  (250 g each) Philadelphia Brick Cream Cheese, softened
• 2 tsp. vanilla, divided
• 2 cups sour cream, divided
• 4  eggs
• 2 cups strawberries, sliced

1 PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.

2 BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

3 BAKE 40 min. or until centre is almost set. Mix remaining 1 cup sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

http://www.kraftcanada.com/en/cooking-tips/videos/videoPlayer.aspx?cm_re=1-_-1-_-RecipeVideoComp&vid=432