Directions:
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.
BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Mix remaining sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover; refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.
KRAFT KITCHENS TIPS:
Healthy Living
Great news! You'll save 80 calories, 9g of fat and 7g of saturated fat per serving by preparing with margarine, PHILADELPHIA Neufchatel Cheese,1/3 Less Fat than Cream Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute
Prepare as directed, substituting 1-1/2 cups finely crushed OREO Chocolate Sandwich Cookies for the graham cracker crumbs.
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