Pineapple-Topped New York Cheesecake

• 7 graham crackers, finely crushed (about 1 cup)
• 3 Tbsp. butter, melted
• 1 cup plus 3 Tbsp. sugar, divided
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. vanilla
• 4 eggs
• 1 can (8 oz.) pineapple tidbits in juice, very well drained
• 1/2 cup pineapple preserves

1. Heat oven to 325 degrees F.
2. Mix graham crumbs, butter and 3 Tbsp.
3. sugar; press onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Meanwhile, beat cream cheese and remaining sugar with mixer until well blended.
6. Beat in sour cream and vanilla.
7. Add eggs, 1 at a time, beating on low speed after each just until blended.
8. Pour batter over crust.
9. Bake 55 min.
10. to 1 hour or until center is almost set.
11. Run knife around rim of pan to loosen cake; cool before removing rim.
12. Refrigerate cheesecake 4 hours.
13. Mix pineapple and preserves; spread over cheesecake just before serving.

graham crackers, butter, sugar, philadelphia cream cheese, s, vanilla, eggs, pineapple, pineapple preserves

Taken from www.kraftrecipes.com/recipes/pineapple-topped-new-york-cheesecake-132487.aspx (may not work)