what you need
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
1-1/4 cups sugar, divided
4pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
2 cups fresh strawberries, sliced
Philly. During tests of New York style cheesecake made with Philadelphia Cream Cheese versus store brand versions, consumers rated Philly Cheesecake as better tasting.
2. SET out ingredients about 10 minutes before baking. This allows ingredients to come to the same temperature before baking. Cut cream cheese into cubes for faster softening and easier mixing.
4. DO NOT over-beat. Over-stirring can add too much air into batter, which can cause cheesecake to crack. Beat in eggs, one at time, on low speed until just blended. Gently stir in flavoring ingredients such as chocolate, at the end of mixing process.
6. NO PEEKING Opening the oven door while cheesecake is baking causes drafts that may lead to cracking. Cheesecake is done if the top is slightly puffy and set except for a small area in the center that should still appear soft and jiggly (about the size of a silver dollar). This will set upon cooling.
7. LOOSEN IMMEDIATELY to prevent cracking. Immediately run a knife around edge of cheesecake to loosen from sides of pan. Cool cheesecake, away from drafts, for about an hour before refrigerating. Lift up cooked and cooled cheesecake out of baking dish using handles. Place on plate, carefully removing foil from underneath. Decorate as desired.
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