Vanilla Bean Sour Cream-Topped Cheesecake

• 4 tubs PHILADELPHIA Cheesecake Batter
• 2-1/2 qt. graham cracker crumbs
• 2-2/3 cups sugar, divided
• 1-3/4 cups butter, melted
• 4 each vanilla beans
• 2 qt. sour cream
• 4 tsp. vanilla extract

1. Let cheesecake batter stand at room temperature 1 hour.
2. Mix graham crumbs, 1-1/3 cups of the sugar (or 1/3 cup sugar for trial recipe) and butter; press onto bottoms and 2 inches up sides of 4 (9-inch) springform pans (or onto bottom and 2 inches up side of 1 9-inch springform pan for trial recipe), adding 1 lb.
3. crumb mixture to each pan.
4. Bake in 325 degrees F standard oven 10 min.
5. Cool.
6. Pour 1 tub of cheesecake batter into each crust.
7. Place in water bath, using separate water-filled pan for each cheesecake.
8. (See directions on tub of Cheesecake Batter for how to prepare water bath.)
9. Bake 1 hour 25 min.
10. to 1 hour 30 min.
11. or until centers are almost set.
12. Meanwhile, scrape seeds from vanilla beans; place in medium bowl.
13. Add remaining 1-1/3 cups sugar (or remaining 1/3 cup sugar for trial recipe), sour cream and vanilla extract; mix well.
14. Spread 2 cups sour cream mixture over each cheesecake; bake 10 min.
15. Cool completely.
16. Refrigerate several hours or overnight.

batter, graham cracker crumbs, sugar, butter, vanilla beans, sour cream, vanilla extract

Taken from www.kraftrecipes.com/recipes/vanilla-bean-sour-cream-topped-cheesecake-127119.aspx (may not work)