Savory Tex-Mex Cheesecake

• 24 round buttery crackers, finely crushed (about 1 cup crumbs)
• 3 Tbsp. butter or margarine, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 egg
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa, drained, divided
• 1 Tbsp. chopped fresh cilantro

1. Heat oven to 325F.
2. Mix cracker crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and egg in large bowl with mixer until blended.
4. Blend in sour cream.
5. Add shredded cheese, 1/3 cup salsa and cilantro; mix well.
6. Pour over crust.
7. Bake 30 min.
8. or until center is almost set.
9. Run knife around rim of pan to loosen cake; cool before removing rim.
10. Refrigerate cheesecake 4 hours.
11. Top with remaining salsa just before serving.

buttery crackers, butter, philadelphia cream cheese, egg, s, four cheese, taco, fresh cilantro

Taken from www.kraftrecipes.com/recipes/savory-tex-mex-cheesecake-170583.aspx (may not work)