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November 27, 2011

PHILADELPHIA New York Cheesecake



PHILADELPHIA New York Cheesecake

Prep Time: 15 min. | Total Time: 5 hours 25 min. (incl. refrigerating) | Makes: 16 servings.

What You Need!
20 OREO Cookies, finely crushed (about 2-1/4 cups)
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling

Make It!
Heat oven to 325ºF.
1. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press 
onto bottom of pan.
2. Beat cream cheese, sugar, flour and vanilla with mixer until well blended.
Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. 
Pour over crust.
3. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. 
Use foil handles to lift cheesecake from pan before cutting to serve.

How to Bake in Springform Pan:
Prepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan 
and increasing the baking time to 1 hour 10 min. or until center is almost set. Run knife or metal 
spatula around rim of pan to loosen cake; cool before removing rim.

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