Lemon Mousse Cheesecake

• 2 tubs PHILADELPHIA Cheesecake Batter
• 1-1/2 qt. graham cracker crumbs
• 1 cup sugar
• 1-3/4 cups butter, melted
• 1/2 cup lemon zest Safeway 4 ct For $5.00 thru 02/09
• 3/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2-1/4 qt. water, divided
• 4 each egg yolks
• 1 qt. JELL-O Lemon Pudding and Pie Filling
• 1 qt. heavy cream

1. Let cheesecake batter stand at room temperature 1 hour.
2. Mix graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 9-inch springform pan for trial recipe), adding 11 oz.
3. crumb mixture to each pan.
4. Bake in 325 degrees F standard oven 10 min.
5. Cool.
6. Combine cheesecake batter, lemon zest and juice; pour evenly over crusts.
7. Place in water bath, using separate water-filled pan for each cheesecake.
8. (See directions on tub of Cheesecake Batter for how to prepare water bath.)
9. Bake 50 to 1 hour 5 min.
10. or until centers are almost set; cool completely.
11. Bring 2 qt.
12. of the water (or 2 cups of the water for trial recipe) to boil in large saucepan.
13. Whisk egg yolks and remaining 1-1/4 qt.
14. water (or remaining 5 Tbsp.
15. water for trial recipe) in large bowl until well blended.
16. Add dry pudding mix; mix well.
17. Gradually stir into boiling water.
18. Return to boil; cook 5 to 7 min.
19. or until thickened.
20. Remove from heat; cool over water bath, stirring occasionally.
21. Beat cream with mixer on high speed until stiff peaks form; fold into lemon mixture.
22. Spread evenly over cheesecakes.
23. Refrigerate several hours or overnight.

tubs philadelphia, graham cracker crumbs, sugar, butter, lemon zest, lemon juice, water, egg yolks, jello, heavy cream

Taken from www.kraftrecipes.com/recipes/lemon-mousse-cheesecake-127118.aspx (may not work)