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Philadelphia New York-style Sour Cream-topped

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Serves 16 | Prep Time | Cook Time

Why I Love This Recipe


Healthy Living

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
4 eggs
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.

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