Party Cheesecake

• 1 pkg. (6 oz.) NABISCO Zwieback, finely crushed (about 2 cups)
• 3/4 cup sugar, divided
• 1/2 cup (1 stick) margarine or butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. flour
• 1 tsp. vanilla
• 1 cup light cream
• 4 eggs, separated
• Cherry Topping

1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs, 2 Tbsp.
3. of the sugar and margarine in small bowl.
4. Press onto bottom and 2 inches up side of pan; set aside.
5. Mix cream cheese, remaining sugar, flour and vanilla in large bowl with electric mixer on low speed until well blended.
6. Add cream; mix well.
7. Add egg yolks, 1 at a time, mixing just until blended after each addition; set aside.
8. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; gently stir into cream cheese mixture.
9. Pour into crust.
10. Bake 1 hour 5 minutes or until center is almost set.
11. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
12. Refrigerate 4 hours or overnight.
13. Cut into 16 slices to serve; top each slice with 2 Tbsp.
14. of the Cherry Topping.
15. Store leftover cheesecake in refrigerator.

nabisco zwieback, sugar, margarine, philadelphia cream cheese, flour, vanilla, light cream, eggs, cherry topping

Taken from www.kraftrecipes.com/recipes/party-cheesecake-53780.aspx (may not work)