Classic Cheesecake with Pastry Crust

• 1/3 cup butter or margarine, softened
• 1/3 cup sugar
• 4 eggs, divided
• 1-1/2 tsp. grated lemon zest, divided
• 2 tsp. lemon juice, divided
• 1 cup flour
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 2 Tbsp. flour
• 2 Tbsp. milk

1. Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).
2. Beat butter and 1/3 cup sugar in medium bowl with electric mixer on medium speed until light and fluffy.
3. Blend in 1 of the eggs, 1/2 tsp.
4. of the lemon peel and 1 tsp.
5. of the lemon juice.
6. Add 1 cup flour; mix well.
7. Reserve 3/4 cup of the dough; cover and refrigerate until ready to use.
8. Press remaining dough firmly onto bottom of springform pan.
9. Bake 10 minutes; cool.
10. Press reserved dough 2 inches up side of pan.
11. Increase oven temperature to 450F (or to 425F if using a dark nonstick pan).
12. Beat cream cheese, 3/4 cup sugar, 2 Tbsp.
13. flour, remaining 1 tsp.
14. lemon peel and remaining 1 tsp.
15. lemon juice in large bowl with electric mixer on medium speed until well blended.
16. Add remaining 3 eggs, 1 at a time, mixing just until blended after each addition.
17. Blend in milk; pour into crust.
18. Bake 10 minutes.
19. Reduce oven temperature to 250F (or to 225F for a dark nonstick pan); continue baking 40 minutes.
20. Run small knife around rim of pan to loosen cake; cool before removing rim of pan.
21. Refrigerate several hours or overnight.
22. Store leftover cheesecake in refrigerator.

butter, sugar, eggs, lemon zest, lemon juice, flour, philadelphia cream cheese, sugar, flour, milk

Taken from www.kraftrecipes.com/recipes/-17985.aspx (may not work)