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    Our Best Cheesecake


    Source of Recipe


    Kraft

    List of Ingredients




    1 3/4 cups HONEY MAID Graham Cracker Crumbs
    1/3 cup margarine or butter melted
    1 1/4 cups sugar divided
    3 pkg. PHILADELPHIA Cream Cheese (8 oz. each) softened
    2 tsp. vanilla
    3 eggs
    1 cup BREAKSTONE'S or KNUDSEN Sour Cream
    1 can cherry pie filling (optional) (21 oz.)

    Recipe



    MIX crumbs, margarine and 1/4 cup sugar in bowl. Press on bottom and 2-1/2-inches up side of 8 or 9-inch springform pan; set aside. BEAT cream cheese, remaining sugar and vanilla in bowl with electric mixer on high speed until creamy. Beat in eggs, one at a time. Blend in sour cream. Spread in prepared pan.

    BAKE at 350°F for 60 to 70 minutes or until center is 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 cherry pie filling.

    Storage Know-How: Desserts containing cream cheese should be covered and stored in the refrigerator.

 

 

 

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