40 vanilla wafers, crushed
(about 1½ cups)
3 Tbsp. butter or margarine, melted
4 pkg. ( 8 oz. each) PHILADELPHIA
Cream Cheese, softened, divided
1 cup sugar, divided
1 Tbsp. plus 1 tsp. vanilla, divided
3 eggs
8 oz. whipped topping, thawed
HEAT oven to 325°F. Mix
wafer crumbs and butter;
press onto bottom of
9-inch springform pan.
BEAT 3 pkg. cream
cheese, ¾ cup sugar and
1 Tbsp. vanilla with mixer
until well blended. Add
eggs, 1 at a time, mixing
on low speed after each
just until blended. Pour
over crust.
BAKE 50 to 55 min. or
until center is almost set.
Run knife around rim of
pan to loosen cake; cool
completely in pan.
BEAT remaining cream
cheese, sugar and vanilla
with mixer in large
bowl until well blended.
Whisk in whipped
topping; spread over
cheesecake. Refrigerate
4 hours. Remove rim
of pan before serving
cheesecake. Garnish with
fresh berries if desired.
© 2011 Kraft Foods
