Philadelphia New York-Style Sour Cream-Topped Cheesecake

Prep: 15 minutes | Total: 4 hours 5 minutes (including refrigerating)

11/2 cups Honey Maid Graham Cracker Crumbs

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

11/4 cups sugar, divided

4 pkg. (8 ounces each) Philadelphia Cream Cheese, softened

2 tsp. vanilla, divided

1 container (16 ounces) 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 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, beat on low speed after each addition just until blended. Pour over crust.

Bake 40 minutes 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 minutes. Cool. Cover; refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

makes 16 servings, 1 piece each.

Substitute: Prepare as directed, substituting 11/2 cups finely crushed Oreo Chocolate Sandwich Cookies for the graham cracker crumbs.

My family really enjoyed this cheesecake. I found it in the Kraft magazine called Food and Family. Enjoy!!