PHILADELPHIA Sour Cream Strawberry Cheesecake

• 1-1/2 cups graham cracker crumbs
• 1/4 cup margarine, melted
• 1-1/4 cups sugar, divided
• 4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
• 2 tsp. vanilla, divided
• 1 container (16 oz.) BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, divided
• 4 eggs
• 2 cups fresh strawberries, sliced

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix crumbs, butter and 2 Tbsp.
4. sugar; press onto bottom of pan.
5. Beat Neufchatel, 1 cup of the remaining sugar and 1 tsp.
6. vanilla with mixer until blended.
7. Add 1 cup sour cream; mix well.
8. Add eggs, 1 at a time, beating on low speed after each just until blended.
9. Pour over crust.
10. Bake 40 min.
11. or until center is almost set.
12. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake.
13. Bake 10 min.
14. Cool completely.
15. Refrigerate 3 hours.
16. Use foil handles to lift cheesecake from pan before cutting to serve.
17. Top with berries.

graham cracker crumbs, margarine, sugar, cheese, vanilla, s, eggs, fresh strawberries

Taken from www.kraftrecipes.com/recipes/philadelphia-sour-cream-strawberry-cheesecake-163026.aspx (may not work)