Peanutty Cheesecake

• 4 tubs PHILADELPHIA Cheesecake Batter
• 1-1/2 qt. graham cracker crumbs
• 1-1/2 cups butter, melted
• 3-1/3 cups NUTTER BUTTER Creme Variegate, divided

1. Let cheesecake batter stand at room temperature 1 hour.
2. Mix graham crumbs, butter and1/3 cup of the Variegate (or 4 tsp.
3. of the Variegate for trial recipe); press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 9-inch springform pan for trial recipe), adding 10 oz.
4. crumb mixture to each pan.
5. Bake in 325 degrees F standard oven 10 min.
6. Cool.
7. Combine remaining 3 cups Variegate (or remaining 3/4 cup Variegate for trial recipe) and cheesecake batter; pour evenly over crusts.
8. Place in water bath, using separate water-filled pan for each cheesecake.
9. (See directions on tub of Cheesecake Batter for how to prepare water baths.)
10. Bake 1 hour 45 min.
11. to 1 hour 55 min.
12. or until centers are almost set; cool completely.
13. Refrigerate several hours or overnight.

batter, graham cracker crumbs, butter, butter creme variegate

Taken from www.kraftrecipes.com/recipes/peanutty-cheesecake-127114.aspx (may not work)