PHILADELPHIA 3-STEP Pina Colada Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1/3 cup thawed frozen pina colada tropical fruit mixer concentrate
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1/4 cup BAKER'S ANGEL FLAKE Coconut
• 4 canned pineapple rings, drained

1. Preheat oven to 350F.
2. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
3. Add eggs; mix just until blended.
4. Stir in fruit mixer concentrate.
5. Pour into crust.
6. Bake 40 min.
7. or until center is almost set.
8. Cool.
9. Refrigerate at least 3 hours before serving.
10. Top with coconut and pineapple.
11. Store leftover cheesecake in refrigerator.

philadelphia cream cheese, sugar, vanilla, eggs, concentrate, ready, s angel, pineapple rings

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-pina-colada-cheesecake-51229.aspx (may not work)