PHILADELPHIA� Classic Cheesecake



Ingredients
1-1/2 cups HONEY MAID Graham Cracker Crumbs

3 Tbsp. sugar

1/3 cup butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs


Preparation
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan.

BEAT cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE at 325�F for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300�F if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

tip: to avoid the cheesecake from cracking, always put a pan of hot water on the shelf below the cheesecake while baking.

if i'm not mistaken, ppl use gelating if they wanna make a "non-baked" cheesecake.. basically assemble then just put in the fridge....