Sweet Tea-Lemon Cheesecake

• 1-1/2 qt. graham cracker crumbs
• 1-3/4 cups butter, melted
• 1 cup sugar
• 4 pouches PHILADELPHIA Cheesecake Batter, (slacked 1 hour)
• 1/2 cup lemon zest
• 1 cup fresh lemon juice
• Sweet Tea Syrup
• 1-1/4 qt. Brewed black tea
• 1-3/4 cups sugar

1. Combine cracker crumbs, butter and sugar.
2. Scale 11 oz.
3. crumb mixture into each of 4 (9-inch) springform pans (or into 1 pan for trial recipe).
4. Press crumbs firmly onto bottom of pans.
5. Bake in 325 degrees F standard oven 10 min.
6. Cool.
7. For each cheesecake: Mix 1 pouch cheesecake batter, 2 Tbsp.
8. zest and 1/4 cup juice until blended; pour over 1 crust.
9. Bake as directed on package.
10. Run knife around rim of pan to loosen cake; cool completely.
11. Refrigerate several hours or until chilled.
12. Sweet Tea Syrup: Mix tea and sugar.
13. Cook on medium heat until reduced by half.
14. Cool completely.
15. Drizzle 1 cheesecake slice with about 1 Tbsp.
16. syrup.

graham cracker crumbs, butter, sugar, pouches philadelphia, lemon zest, lemon juice, sweet tea syrup, black tea, sugar

Taken from www.kraftrecipes.com/recipes/sweet-tea-lemon-cheesecake-154366.aspx (may not work)