Strawberry Preserve-Topped Cheesecake

• 1 cup graham cracker crumbs
• 3 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 tsp. vanilla
• 1 cup strawberry preserves

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, 3 Tbsp.
3. sugar and butter; press firmly onto bottom of pan.
4. Bake 10 minutes.
5. Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended.
6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
7. Add vanilla; mix well.
8. Pour over crust.
9. Bake 50 to 55 minutes or until center is almost set.
10. (Bake 45 to 50 minutes or until center is almost set if using a dark nonstick springform pan.)
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. Top with preserves just before serving.
14. Store leftover cheesecake in refrigerator.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, sugar, eggs, vanilla, strawberry preserves

Taken from www.kraftrecipes.com/recipes/strawberry-preserve-topped-cheesecake-51315.aspx (may not work)