Easy Classic New York Cheesecake

• 4 tubs PHILADELPHIA Cheesecake Batter
• 1 qt. graham cracker crumbs
• 1 cup sugar
• 1 cup butter, melted

1. Let cheesecake batter stand at room temperature 1 hour.
2. Meanwhile, mix graham crumbs, sugar and butter.
3. Divide crumb mixture evenly among 4 (9-inch) springform pans (or 1 springform pan for trial recipe); press firmly onto bottoms of pans.
4. Bake in 325 degrees F standard oven 10 min.
5. Cool on wire rack.
6. Wrap sides and bottoms of springform pans with heavy-duty foil.
7. Pour 1 tub cheesecake batter over each crust.
8. Place each pan in center of full-hotel pan.
9. Place on oven rack; fill hotel pan with 1 gal.
10. hot water.
11. Bake 1 hour 40 min.
12. or until centers of cheesecakes are almost set.
13. Remove springform pans carefully from water bath.
14. Remove foil; run metal spatula carefully around edges of cakes to loosen from rims.
15. Cool cheesecakes 2 hours.
16. Refrigerate, covered, at least 4 hours or up to 24 hours.
17. Remove rims of pans before slicing and serving cheesecakes.

batter, graham cracker crumbs, sugar, butter

Taken from www.kraftrecipes.com/recipes/easy-classic-new-york-cheesecake-129875.aspx (may not work)