Sour Cream-Rum Banana Cheesecake

• 1-1/2 cups graham cracker crumbs
• 3/4 cup plus 2 Tbsp. sugar, divided
• 1/4 cup butter, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 3 eggs
• 1 cup fully ripe mashed bananas (about 3)
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. dark rum
• 1/4 cup finely chopped PLANTERS Pecans
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Heat oven to 350 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides of pan.
3. Mix graham crumbs, 2 Tbsp.
4. sugar and butter until blended; press onto bottom of prepared pan.
5. Bake 10 min.
6. Beat cream cheese, 3/4 cup sugar and vanilla with mixture until blended.
7. Add eggs, 1 at a time, mixing after each just until blended.
8. Stir in bananas.
9. Pour over crust.
10. Bake for 30 min.
11. or until center is almost set.
12. Meanwhile, mix sour cream and rum.
13. Spoon sour cream mixture over cheesecake.
14. Bake 5 min.
15. Cool.
16. Refrigerate 3 hours.
17. Top with nuts and coconut.
18. Use foil handles to lift cheesecake from pan before cutting to serve.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, vanilla, eggs, fully ripe mashed bananas, s, dark rum, pecans, s angel

Taken from www.kraftrecipes.com/recipes/sour-cream-rum-banana-cheesecake-185625.aspx (may not work)