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PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake 

Michele teaches us how to make a delicious cheesecake recipe. With these great tips your cheesecake is sure to be a hit!
prep time
15 min
time
5 hr 5 min
servings
16 servings

what you need

  • 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.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
  • 4  eggs
  • 2 cups fresh strawberries, sliced
HEAT oven to 325°F.

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

2
BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla with mixer until 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.

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.

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