PHILLY Cinnamon Roll Cheesecake

• 1 pkg. (20 oz.) refrigerated sliceable sugar cookies
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp. vanilla
• 4 eggs
• 1 cup packed light brown sugar
• 5 Tbsp. butter, softened
• 3 tsp. ground cinnamon
• 2 tsp. flour

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Press cookie dough evenly onto bottom of pan.
4. Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Mix brown sugar, butter, cinnamon and flour until blended.
8. Sprinkle over cheesecake batter; cut through topping with knife several times to swirl into batter.
9. Bake 45 min.
10. or until center is almost set.
11. Cool completely.
12. Refrigerate 4 hours.
13. Use foil handles to lift cheesecake from pan before cutting to serve.

sugar cookies, philadelphia cream cheese, sugar, vanilla, eggs, brown sugar, butter, ground cinnamon, flour

Taken from www.kraftrecipes.com/recipes/philly-cinnamon-roll-cheesecake-155856.aspx (may not work)