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Philadelphia New York-Style Sour Cream-Topped Cheesecake
Nb persons: 16
Yield:
Preparation time: 15 min
Total time: 5 hrs
Source: Kraft
| 1 1/2 cups | HONEY MAID Graham Cracker Crumbs |
| 1/4 cup | butter, melted |
| 1 1/4 cups | sugar, divided |
| 4 (8 ounce) packages | PHILADELPHIA Cream Cheese, softened |
| 2 teaspoons | vanilla, divided |
| 1 (16 ounce) container | BREAKSTONE'S or KNUDSEN Sour Cream, divided |
| 4 | eggs |
| 2 cups | strawberries, sliced |
PREHEAT oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.
BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Mix remaining sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover; refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.
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Amount Per Serving Calories: 308 | Total Fat: 21.2g | Cholesterol: 124mg
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