Layered Orange Mousse Cheesecake

• 1-1/2 cups graham cracker crumbs
• 3 Tbsp. butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
• 3/4 cup sugar
• 1 Tbsp. vanilla, divided
• 3 eggs
• 1/4 cup water
• 1/3 cup KOOL-AID Orange Flavor Sugar-Sweetened Drink Mix
• 2 cups thawed COOL WHIP Whipped Topping

1. Heat oven to 325 degrees F.
2. Combine graham crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat 3 pkg.
4. cream cheese, sugar and vanilla in large bowl with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 50 to 55 min.
8. or until center is almost set.
9. Run knife around rim of pan to loosen cake; cool completely.
10. Add water to drink mix in large bowl; stir until dissolved.
11. Add remaining cream cheese; beat with mixer on low speed until blended.
12. Gradually increase speed to high while beating until creamy and well blended.
13. Gently stir in COOL WHIP; spread over cheesecake.
14. Refrigerate 4 hours.
15. Remove rim of pan before serving cheesecake.

graham cracker crumbs, butter, philadelphia cream cheese, sugar, vanilla, eggs, water, orange flavor

Taken from www.kraftrecipes.com/recipes/layered-orange-mousse-cheesecake-183754.aspx (may not work)