{Cherry Cheesecake}

PHILADELPHIA New York Cheesecake

Prep Time: 15 min Total Time: 5 hr 25 min 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

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.

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.

BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.

Kraft Kitchens Tips:
Size-WiseSweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.How to Bake in Springform PanPrepare 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. (Note: If using a dark nonstick springform pan, reduce oven temperature to 325ºF.) SubstituteSubstitute 6 HONEY MAID Graham Crackers, crushed (about 1 cup) and 3 Tbsp. sugar for the OREO Cookies.