Mini Classic New York Cheesecake

• 3 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter, melted
• 2 tubs PHILADELPHIA Cheesecake Batter

1. Combine cracker crumbs, sugar and butter; press onto bottoms of 4 (6-inch) springform pans (or onto bottoms of 2 6-inch springform pans for trial recipe).
2. Bake in 325 degrees F standard oven 10 min.
3. ; cool.
4. Pour 1-1/2 lb.
5. cheesecake batter over each crust.
6. Place 2 springform pans in water bath in each of 2 full-hotel pans (or in water bath in 1 full-hotel pan for trial recipe).
7. (See directions on tub of Cheesecake Batter for how to prepare water baths.)
8. Bake 1 hour 50 min.
9. to 1 hour 55 min.
10. or until centers of cheesecakes are almost set; cool completely.
11. Refrigerate several hours or overnight.

graham cracker crumbs, sugar, butter, tubs philadelphia

Taken from www.kraftrecipes.com/recipes/mini-classic-new-york-cheesecake-129380.aspx (may not work)