PHILADELPHIA Classic New York Cheesecake

• 1 cup graham cracker crumbs
• 3 Tbsp. sugar
• 3 Tbsp. butter, melted
• 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 1 navel orange, sectioned
• 1 kiwi, sliced
• 2 Tbsp. apricot jam

1. Heat oven to 325F
2. Mix crumbs, 3 Tbsp.
3. sugar and butter; press onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended.
6. Add sour cream; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Pour over crust.
9. Bake 1 hour 10 min.
10. or until center is almost set.
11. Run knife around rim of pan to loosen cake; cool before removing rim.
12. Refrigerate 4 hours.
13. Melt jam when ready to serve cheesecake.
14. Top cheesecake with fruit; brush with jam.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, sugar, flour, vanilla, s, eggs, orange, kiwi, apricot jam

Taken from www.kraftrecipes.com/recipes/philadelphia-classic-new-york-cheesecake-63963.aspx (may not work)