Philadelphia New York-style Sour Cream-topped
Why I Love This Recipe
KRAFT KITCHENS TIPS
Great news! You'll save 80 calories, 9g of fat
and 7g of saturated fat per serving by preparing
with margarine, PHILADELPHIA Neufchatel Cheese,
1/3 Less Fat than Cream Cheese and BREAKSTONE'S
Reduced Fat or KNUDSEN Light Sour Cream.
Prepare as directed, substituting 1-1/2 cups finely
crushed OREO Chocolate Sandwich Cookies for the graham cracker crumbs.
Ingredients You'll Need
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
1-1/4 cups sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese,
2 tsp. vanilla, divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN
Sour Cream, divided
2 cups strawberries, sliced
PREHEAT oven to 325°F.
Line 13 x 9-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.
BEAT cream cheese, 1 cup of the remaining sugar
and 1 tsp. of the 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.
BAKE 40 min. or until center is almost set.
Mix remaining sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake.
Bake an additional 10 min.
Cover; refrigerate 4 hours or overnight.
Lift cheesecake from pan, using foil handles.
Top with strawberries just before serving.
Store leftover cheesecake in refrigerator.