• 6 

  HONEY MAID Honey Grahams, finely crushed (about 1 cup)

  see savings

  
• 3 Tbsp.

  sugar

  see savings

  
• 3 Tbsp.

  butter or margarine, melted

  see savings

  
• 5 pkg. (8 oz. each)

  PHILADELPHIA Cream Cheese, softened

  see savings

  
• 1 cup

  sugar

  see savings

  
• 3 Tbsp.

  flour

  see savings

  
• 1 Tbsp.

  vanilla

  see savings

  
• 1 cup

  BREAKSTONE'S or KNUDSEN Sour Cream

  see savings

  
• 4 

  eggs

  see savings

  
• 1 can (21 oz.)

  cherry pie filling

  see savings

  

Make It

Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 tablespoons sugar, and butter; press onto bottom of pan. Bake 10 minutes.

Meanwhile, beat cream cheese, 1 cup sugar, flour, and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.

Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.

Kraft Kitchen Tips

Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.

Kraft Kitchen Tips

How to Bake in Springform Pan: Heat oven to 325 degrees F if using 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.

Kraft Kitchen Tips

Substitute: Substitute 20 OREO COOKIES, finely crushed (about 2-1/4 cups) for the HONEY MAID Honey Grahams and 3 tablespoons sugar.