Rice Pudding Cheesecake

• 40 vanilla wafers, finely crushed (about 1-1/3 cups)
• 1/4 cup butter, melted
• 2 Tbsp. sugar
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. ground Mexican cinnamon (canela)
• 1 tsp. vanilla
• 4 eggs
• 2-3/4 cups cooked long-grain white rice
• 1/3 cup cajeta (goat milk caramel)

1. Heat oven to 325 degrees F.
2. Mix first 3 ingredients; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and 1 cup sugar in large bowl with mixer until blended.
4. Add sour cream, cinnamon and vanilla; mix well.
5. Add eggs, 1 at a time, beating on low speed after each just until blended.
6. Stir in rice; pour over crust.
7. Bake 1 hour 10 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. Serve topped with cajeta.

vanilla wafers, butter, sugar, philadelphia cream cheese, sugar, s, ground mexican cinnamon, vanilla, eggs, white rice, cajeta

Taken from www.kraftrecipes.com/recipes/rice-pudding-cheesecake-124946.aspx (may not work)