8" cheesecake

Published: January 11, 2011
Source: Philadelphia - Cheese…

YIELD: 8 servings

Ingredients

Crust:
1	cup total: ¾ cup HONEY MAID Graham Cracker crumbs and ¼ cup pecan pieces
3	Tbsp. Non-Hydrogenated Margarine
Cheesecake Batter:
2	pkg. (250g each) softened PHILADELPHIA Cream Cheese Original
½	cup Sugar
1	tsp. Vanilla
2	Eggs
½	cup Sour Cream (optional)
Batter flavourings:
2	tbsp Vanilla

Directions

CRUST:
Preheat oven to 325°F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Mix Crust ingredients; press onto bottom of prepared pan. Bake 10 min.
BATTER:
Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended.Add sour cream, and eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKING:
Bake 25 min or until center is almost set. Cool completely. Refrigerate at least 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Store leftovers in refrigerator.