Key Lime Cheesecake

• 4 tubs PHILADELPHIA Cheesecake Batter
• 1-1/2 qt. graham cracker crumbs
• 1 cup sugar
• 1-3/4 cups butter, melted
• 1-1/2 cups key lime juice concentrate

1. Let cheesecake batter stand at room temperature 1 hour.
2. Mix graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 9-inch springform pan for trial recipe), adding 11 oz.
3. crumb mixture to each pan.
4. Bake in 325 degrees F standard oven 10 min.
5. Cool.
6. Combine cheesecake batter and lime concentrate; pour evenly over crusts.
7. Place in water bath, using separate water-filled pan for each cheesecake.
8. (See directions on tub of Cheesecake Batter for how to prepare water baths.)
9. Bake 1 hour 50 min.
10. to 2 hours or until centers are almost set; cool completely.
11. Refrigerate several hours or overnight.

batter, graham cracker crumbs, sugar, butter, lime juice concentrate

Taken from www.kraftrecipes.com/recipes/key-lime-cheesecake-127117.aspx (may not work)