Sundae Cheesecake Bars

• 9 graham crackers, finely crushed (about 1-1/2 cups)
• 3 Tbsp. butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2 eggs
• 1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
• 1 oz. BAKER'S White Chocolate
• 12 maraschino cherries, drained, chopped
• 1/4 cup chopped PLANTERS Pecans

1. Heat oven to 350 degrees F.
2. Mix graham crumbs and butter until well blended; press onto bottom of 13x9-inch pan.
3. Bake 5 min.
4. Beat cream cheese and sugar with mixer until well blended.
5. Add sour cream and milk; mix well.
6. Blend in dry pudding mix.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Spread over crust.
9. Bake 30 min.
10. or until center is almost set.
11. Run knife around edge to loosen from pan; cool.
12. Microwave COOL WHIP and chopped chocolate on HIGH 1-1/2 min.
13. or until chocolate is melted, stirring after 1 min.
14. Cool 15 min.
15. Meanwhile, melt white chocolate as directed on package.
16. Spread COOL WHIP mixture over cheesecake; top with cherries and nuts.
17. Drizzle with melted white chocolate.
18. Refrigerate 1 hour.

graham crackers, butter, philadelphia cream cheese, sugar, s, milk, eggs, chocolate, s white chocolate, maraschino cherries, pecans

Taken from www.kraftrecipes.com/recipes/sundae-cheesecake-bars-128341.aspx (may not work)