Kasekuchen

• 1/3 cup butter or margarine, softened
• 1/3 cup sugar
• 1 egg
• 1-1/4 cups flour
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 2 Tbsp. flour
• 1 tsp. vanilla
• 3 eggs
• 2 Tbsp. milk
• 1 jar (10 oz.) strawberry preserves

1. Preheat oven to 450F.
2. Beat butter and 1/3 cup sugar in small bowl with electric mixer on medium speed until light and fluffy.
3. Blend in 1 egg.
4. Add 1-1/4 cups flour; mix well.
5. Spread dough onto bottom and 1-1/2 inches up side of 9-inch springform pan.
6. Bake 5 min.
7. Beat cream cheese, 3/4 cup sugar, 2 Tbsp.
8. flour and the vanilla in large bowl with electric mixer on medium speed until well blended.
9. Add 3 eggs, 1 at a time, mixing just until blended after each addition.
10. Blend in milk; pour into crust.
11. Bake 10 min.
12. Reduce oven to 250F; bake an additional 25 min.
13. or until center is almost set.
14. Run small knife or metal spatula around rim of pan to loosen cake; cool completely before removing rim of pan.
15. Refrigerate 4 hours or overnight.
16. Top with preserves just before serving.

butter, sugar, egg, flour, philadelphia cream cheese, sugar, flour, vanilla, eggs, milk, strawberry preserves

Taken from www.kraftrecipes.com/recipes/-17801.aspx (may not work)