Triple-Strawberry Cheesecake

• 1-1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1 cup plus 2 Tbsp. sugar, divided
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 2 tsp. vanilla
• 4 eggs
• 1 pkg. (10 oz.) frozen strawberries in syrup, thawed
• 12 fresh strawberries, cut in half

1. Heat oven to 350 degrees F.
2. Mix graham crumbs, butter and 2 Tbsp.
3. sugar; press onto bottom of 9-inch springform pan.
4. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
5. Add sour cream, dry gelatin mix and vanilla; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Stir in thawed frozen strawberries; pour over crust.
8. Bake 55 min.
9. to 1 hour or until center is almost set.
10. Run knife around rim of pan to loosen cake; cool before removing rim.
11. Refrigerate cheesecake 4 hours.
12. Garnish with fresh strawberries just before serving.

graham cracker crumbs, butter, sugar, philadelphia cream cheese, s, gelatin, vanilla, eggs, frozen strawberries, fresh strawberries

Taken from www.kraftrecipes.com/recipes/triple-strawberry-cheesecake-162941.aspx (may not work)