Holiday Cheesecake

• 1 cup HONEY MAID Graham Cracker Crumbs
• 3 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 1 Tbsp. lemon juice
• 1 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 3 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. sugar
• 1 tsp. vanilla
• strawberry halves
• 1/2 cup strawberry preserves
• 1 tsp. water

1. Crust: MIX crumbs, sugar and butter; press onto bottom of 9-inch springform pan.
2. Bake at 325F for 10 minutes.
3. Filling: BEAT cream cheese, sugar, juice and peel with electric mixer on medium speed until well blended.
4. Add eggs, 1 at a time, mixing well after each addition; pour over crust.
5. Bake 55 minutes.
6. Topping: Mix sour cream, sugar and vanilla.
7. Carefully spread over cheesecake.
8. Bake 10 minutes.
9. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
10. Top with strawberries; drizzle with combined preserves and water.
11. Refrigerate.

honey maid, sugar, butter, philadelphia cream cheese, sugar, lemon juice, lemon zest, eggs, s, sugar, vanilla, strawberry halves, strawberry preserves, water

Taken from www.kraftrecipes.com/recipes/holiday-cheesecake-51614.aspx (may not work)