It's-a-Snap Cheesecake

• 1 env. KNOX Unflavored Gelatine
• 1/2 cup sugar
• 1 cup boiling water
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 1 ready-to-use graham cracker crumb crust (6 oz.)

1. Mix gelatine and sugar in small bowl.
2. Add boiling water; stir 5 minutes or until gelatine is completely dissolved.
3. Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until creamy.
4. Gradually add gelatine mixture, beating until well blended after each addition.
5. Refrigerate 45 minutes or until thickened, stirring every 15 minutes.
6. Pour into pie crust.
7. Refrigerate 3 hours or until firm.

unflavored gelatine, sugar, boiling water, philadelphia cream cheese, vanilla, ready

Taken from www.kraftrecipes.com/recipes/its-a-snap-cheesecake-61697.aspx (may not work)