PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

• 1-1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1-1/2 cups sugar, divided
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 tsp. vanilla, divided
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 4 eggs
• 2 cups fresh blackberries

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Combine graham crumbs, butter and 2 Tbsp.
4. sugar; press onto bottom of prepared pan.
5. Beat cream cheese, 1 cup of the remaining sugar and 1 tsp.
6. vanilla in large bowl with mixer until blended.
7. Add 1 cup sour cream; mix well.
8. Add eggs, 1 at a time, beating on low speed after each just until blended.
9. Pour over crust.
10. Bake 40 min.
11. or until center is almost set.
12. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake.
13. Bake 10 min.
14. Cool completely.
15. Refrigerate 3 hours.
16. Use foil handles to lift cheesecake from pan before cutting to serve.
17. Toss blackberries with remaining sugar; spoon over cheesecake.

graham cracker crumbs, butter, sugar, philadelphia cream cheese, vanilla, s, eggs, fresh blackberries

Taken from www.kraftrecipes.com/recipes/philadelphia-new-york-style-sour-cream-topped-cheesecake-104996.aspx (may not work)