Monday, October 23, 2006
1-3/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
1 cup Sour Cream
1 can (21 oz.) cherry pie filling or frozen strawberries - thawed (optional)
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
BEAT cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream. Pour into crust.
BAKE 1 hour to 1 hour 10 minutes or until center is almost set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour. Remove from oven; cool completely. Refrigerate 4 hours or overnight. Remove side of pan; top with pie filling. Store leftover cheesecake in refrigerator.