PHILADELPHIA White Chocolate-Strawberry Swirl Cheesecake

• 8 oblong vanilla creme-filled sandwich cookies, finely crushed (about 1 cup)
• 1/4 cup (1/2 stick) butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted and slightly cooled
• 1 tsp. vanilla
• 4 eggs
• 3 Tbsp. strawberry preserves

1. Preheat oven to 350F.
2. Mix crushed cookies and butter; press firmly onto bottom of 9-inch springform pan.
3. Bake 10 minutes.
4. Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
5. Add sugar, chocolate and vanilla; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
7. Pour over crust.
8. Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.
9. Bake 50 to 55 minutes or until center is almost set.
10. Run knife around rim of pan to loosen cake; cool before removing rim of pan.
11. Refrigerate 4 hours or overnight.
12. Store leftover cheesecake in refrigerator.

vanilla creme, butter, philadelphia cream cheese, sugar, s white chocolate, vanilla, eggs, strawberry preserves

Taken from www.kraftrecipes.com/recipes/philadelphia-white-chocolate-strawberry-swirl-cheesecake-63272.aspx (may not work)