Harvest-Time Pumpkin Cheesecake

• 18 OREO Cookies, coarsely broken
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup packed brown sugar
• 1 can (15 oz.) pumpkin
• 2 Tbsp. pumpkin pie spice
• 3 eggs
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
• 3 Tbsp. granulated sugar
• 2 Tbsp. ground cinnamon

1. Heat oven to 350F.
2. Place cookies in bottom of 9-inch springform pan.
3. Beat cream cheese and brown sugar in large bowl with mixer until blended.
4. Add pumpkin and pumpkin pie spice; mix well.
5. Add eggs, 1 at a time, beating on low speed after each just until blended.
6. Pour over cookies.
7. Bake 50 to 55 min.
8. or until center is almost set.
9. Meanwhile, mix sour cream and granulated sugar.
10. Refrigerate until ready to use.
11. Spread sour cream mixture over warm cheesecake.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate 4 hours.
14. Sprinkle with cinnamon just before serving.

oreo cookies, philadelphia cream cheese, brown sugar, pumpkin, pumpkin pie spice, eggs, s, sugar, ground cinnamon

Taken from www.kraftrecipes.com/recipes/harvest-time-pumpkin-cheesecake-168280.aspx (may not work)