PHILADELPHIA Pina Colada Cheesecake

• 1 roll (18 oz.) refrigerated sliceable sugar cookies
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup thawed frozen pina colada tropical fruit mixer concentrate
• 1 tsp. vanilla
• 4 eggs

1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. Cut cookie dough into 1/8-inch-thick slices.
3. Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased springform pan.
4. Press edges together to form crust.
5. Bake 12 to 15 min.
6. or until lightly browned.
7. Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
8. Add sugar, sour cream, fruit mixer concentrate and vanilla; mix well.
9. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
10. Pour into crust.
11. Bake 50 to 55 min.
12. or until center is almost set.
13. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
14. Refrigerate 4 hours or overnight.
15. Store leftover cheesecake in refrigerator.

roll, philadelphia cream cheese, sugar, s, concentrate, vanilla, eggs

Taken from www.kraftrecipes.com/recipes/philadelphia-pina-colada-cheesecake-74338.aspx (may not work)