Classic Cheesecake

• 1-1/2 cups HONEY MAID Graham Cracker Crumbs
• 3 tablespoons sugar
• 1/3 cup butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 4 eggs

1. HEAT oven to 325u0b0F.
2. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
3. BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
5. kraft kitchens tipsSIZE-WISESweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.NOTEReduce oven temperature to 300u0b0F if using a dark nonstick springform pan.SPECIAL EXTRATop with fresh fruit just before serving.

honey maid, sugar, butter, philadelphia cream cheese, sugar, vanilla, eggs

Taken from www.myrecipes.com/recipe/philadelphia-classic-cheesecake (may not work)