Sour Cream Cheesecake

Ingredients:

1-1/2

cups  HONEY MAID Graham Cracker Crumbs

1/4

cup  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.) Sour Cream ( I used Daisy)

4

 eggs

2

cups  fresh strawberries, sliced

Instructions:

HEAT oven to 325°F.

step 1 LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.

step 2 BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla 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.

step 3 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 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with berries. http://www.kraftrecipes.com/recipes/philadelphia-new-york-style-sour-104996.aspx