Carrot Cheesecake Bars

• 1/4 cup (1/2 stick) butter, melted
• 1 1/2 cups HONEY MAID Graham Cracker Crumbs
• 1 cup sugar, divided
• 1 1/2 teaspoons ground cinnamon, divided
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 teaspoon vanilla
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 eggs
• 3/4 cup finely shredded carrots (about 2)
• 1 1/2 cups thawed COOL WHIP Whipped Topping

1. oven to 325u0b0 F.
2. butter, crumbs, 1/4 cup sugar and 1/2 tsp. cinnamon; press onto bottom of 13x9-inch pan. Bake 10 min.
3. cream cheese, vanilla and the remaining sugar and cinnamon in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in carrots; spread over crust.
4. 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Serve topped with COOL WHIP.
5. Calories: 210
6. Total fat: 15 g
7. Saturated fat: 9 g
8. Cholesterol: 75 mg
9. Sodium: 170 mg
10. Carbohydrate: 16 g
11. Dietary Fiber: 0 g
12. Sugars: 12 g
13. Protein: 3 g
14. Vitamin A: 20% DV
15. Vitamin C: 0% DV
16. Calcium: 4% DV
17. Iron: 2% DV

butter, honey maid, sugar, ground cinnamon, philadelphia cream cheese, vanilla, s, eggs, carrots

Taken from www.myrecipes.com/recipe/carrot-cheesecake-bars (may not work)