Citrus Fruit Cheesecake

• 1 cup HONEY MAID Graham Cracker Crumbs
• 1/3 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup granulated sugar
• 2 Tbsp. flour
• 1 tsp. vanilla
• 1 tsp. each grated orange, lemon and lime peel
• 1 Tbsp. each fresh orange, lemon and lime juice
• 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. Mix crumbs, brown sugar and butter; press firmly onto bottom of pan.
3. Bake 10 minutes.
4. Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended.
5. Blend in peels and juices.
6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
7. Pour over crust.
8. Bake 1 hour and 5 minutes or until center is almost set.
9. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
10. Refrigerate 4 hours or overnight.
11. Store leftover cheesecake in refrigerator.

honey maid, brown sugar, butter, philadelphia cream cheese, sugar, flour, vanilla, orange, fresh orange, eggs

Taken from www.kraftrecipes.com/recipes/citrus-fruit-cheesecake-55803.aspx (may not work)