- 1 1/2 cups HONEY MAID Graham Cracker Crumbs
- 1/3 cup butter or margarine, melted
- 3 tablespoons sugar
- 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 3 tablespoons red, white and blue decorating gels
- 3 tablespoons red, white and blue sprinkles
- Preheat oven to 350 degrees F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles; set aside. Mix graham crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of 13×9-inch baking pan.
- Beat cream cheese, 3/4 cup sugar and the vanilla in small bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 30 min. or until center is almost set. Cool completely. Refrigerate several hours or overnight. Remove cheesecake from pan, using foil handles. Cut into shapes using a medium star-shaped cookie cutter. Decorate with gels and sprinkles as desired. Store in refrigerator.