RITZ Spinach-Cheese Torte

• 34 RITZ Crackers, divided
• 1/4 cup (1/2 stick) butter or margarine, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 eggs
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
• 1 can (14 oz.) artichoke hearts, drained, chopped
• 3/4 cup KRAFT Grated Parmesan Cheese
• 1/4 cup chopped roasted red peppers
• 1/4 tsp. ground red pepper (cayenne)

1. Heat oven to 350 degrees F.
2. Crush 20 crackers; mix with butter.
3. Press onto bottom of 9-inch springform pan.
4. Stand remaining whole crackers around inside edge of pan.
5. Beat cream cheese and sour cream in large bowl with mixer until well blended.
6. Add eggs, 1 at a time, beating on low speed after each just until blended.
7. Stir in remaining ingredients.
8. Pour into crust.
9. Bake 45 to 50 min.
10. or until top is puffed and center is set.
11. Cool slightly.
12. Refrigerate leftovers.

crackers, butter, philadelphia cream cheese, s, eggs, hearts, parmesan cheese, red peppers, ground red pepper

Taken from www.kraftrecipes.com/recipes/ritz-spinach-cheese-torte-114536.aspx (may not work)