Maple Creme Cheesecake

• 50 vanilla wafers, finely crushed (about 1-2/3 cups)
• 1/4 cup butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1-1/2 cups maple-flavored or pancake syrup, divided
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 325F.
2. Mix wafer crumbs and butter; press onto bottom of 13x9-inch pan.
3. Beat cream cheese and 1 cup maple syrup in large bowl with mixer until blended.
4. Add sour cream; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 45 to 50 min.
8. or until center is almost set.
9. Cool completely.
10. Refrigerate 4 hours.
11. Add 1/3 cup of the remaining maple syrup into small bowl.
12. Add COOL WHIP; stir gently until blended.
13. Spread over cheesecake.
14. Drizzle with remaining syrup; swirl gently with knife.

vanilla wafers, butter, philadelphia cream cheese, maple, s, eggs

Taken from www.kraftrecipes.com/recipes/maple-creme-cheesecake-158877.aspx (may not work)