Classic Cherry-Topped Cheesecake

• 1-1/2 cups graham cracker crumbs
• 1-1/4 cups plus 3 Tbsp. sugar, divided
• 1/3 cup butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 4 eggs
• 1 pkg. (10 oz.) frozen cherries
• 1 Tbsp. lemon juice

1. Heat oven to 325F.
2. Combine graham crumbs, 3 Tbsp.
3. sugar and butter; press onto bottom of 9-inch springform pan.
4. Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 55 min.
8. or until center is almost set.
9. Run knife around rim of pan to loosen cake; cool before removing rim.
10. Refrigerate cheesecake 4 hours.
11. Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min.
12. or until cherries are tender and sauce is thickened.
13. Cool completely.
14. Refrigerate until ready to serve.
15. Spoon cherry topping over cheesecake before serving.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, vanilla, eggs, frozen cherries, lemon juice

Taken from www.kraftrecipes.com/recipes/classic-cherry-topped-cheesecake-186120.aspx (may not work)