PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

INGREDIENTS :

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/4 cup (1/2 stick) butter, melted

1-1/4 cups sugar, divided

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 tsp. vanilla, divided

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided

4 eggs

2 cups fresh strawberries, sliced

COOKING DIRECTIONS :

HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.

BEAT cream cheese, 1 cup of remaining sugar and 1 tsp. vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan just before serving; top with berries.

MORE :

Healthy Living

Great news! You'll save 80 calories, 9 g of fat and 7 g of saturated fat per serving by preparing with margarine, PHILADELPHIA 1/3 Less Fat Cream Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Substitute

Substitute 1-1/2 cups finely crushed OREO Cookies for the graham cracker crumbs.

NUTRITION INFO :

Calories

420

Total fat

30 g

Saturated fat

18 g

Cholesterol

140 mg

Sodium

360 mg

Carbohydrate

30 g

Dietary fiber

1 g

Sugars

22 g

Protein

7 g

Vitamin A

20 %DV

Vitamin C

20 %DV

Calcium

10 %DV

Iron

4 %DV