PHILADELPHIA New York Cheesecake Prep Time: 15 min. | Total Time: 5 hours 25 min. (incl. refrigerating) | 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 Make It! Heat oven to 325ºF. 1. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan. 2. 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. 3. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. Use foil handles to lift cheesecake from pan before cutting to serve. How to Bake in Springform Pan: Prepare 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. Check out the recipe here: www.kraftrecipes.com
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