Prep Time: 20min.
Total Time: 5hr. 45min.
Servings: 16 servings

What You Need

• 1-1/2 cups graham cracker crumbs
• 1-1/4 cups plus 3 Tbsp. sugar, divided
• 1/3 cup butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 4 eggs
• 1 pkg. (10 oz.) frozen cherries
• 1 Tbsp. lemon juice

Make It

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
• Spoon cherry topping over cheesecake before serving.

Kitchen Tips

Size Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Note
Reduce oven temperature to 300°F if using a dark nonstick springform pan.

Variation
Omit cherry topping. Top chilled cheesecake with your favorite fresh fruit just before serving.

Source: BlogsRelease