- 1 1/2 cups HONEY MAID Graham Cracker Crumbs
- 1/4 cup butter, melted
- 1 1/4 cups sugar, divided
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 2 teaspoons vanilla, divided
- 1 (16 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream, divided
- 4 eggs
- 2 cups strawberries, sliced
- PREHEAT oven to 325 degrees F. Line 13×9-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.