- Prep Time: 15 minutes ( 6 hours 15 minutes)
- Serving Size: 16
- 1-3/4 cup HONEY MAID Graham Cracker Crumbs
- 1 cup Sugar, Divided
- 1/3 cup Margarine Or Butter, Melted
- 3 package (8 ounce each) PHILADELPHIA Cream Cheese, Softened
- 1 cup BREAKSTONE'S Or KNUDSEN Sour Cream
- 1 teaspoon Vanilla
- 4 Eggs
- 15 MALLOMARS Chocolate Cakes
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix graham cracker crumbs, 1/4 cup of the sugar and the margarine. Press firmly onto bottom and 2 inches up side of pan; set aside.
BEAT cream cheese and remaining 3/4 cup sugar in small bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Arrange cakes on crust; cover with batter.
BAKE 1 hour or until center is almost set. Turn oven off; open door slightly. Let cheesecake stand in oven 1 hour. Remove from oven; cool on wire rack at room temperature. Refrigerate at least 4 hours or until chilled. Store leftover cheesecake in refrigerator.
KRAFT KITCHENS TIPS
Size It Up
Enjoy a serving of this rich and indulgent treat on special occasions.
Garnish with fresh strawberries just before serving.
RECIPE COURTESY OF KRAFT FOODS