2 cups cookie crumbs, LORNA DOONE Shortbread Cookies
4 Tbsp butter or margarine
1/4 cup sugar
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese and 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup sugar
2 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp vanilla
Mix-In's and Toppings:
1 cup mixed into batter and 1 cup spread on top apple (pie filling)
3/4 cup mixed into batter and 1/4 cup sprinkled on top walnuts (nuts)
CRUST: Preheat oven to 325°F. Mix Crust ingredients; press onto bottom of 9-inch springform pan. Bake 10 min.
BATTER: Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in Mix-Ins. Pour over crust.
TOPPINGS: Add Toppings.
BAKING: Bake 60 min or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool completely. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.