Pineapple-Topped New York Cheesecake

What You Need:

7 graham crackers, finely crushed (about 1 cup)
3 Tbsp. butter, melted
1 cup plus 3 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 Tbsp. vanilla
4 egg s
1 can (8 oz.) pineapple tidbits in juice, very well drained
1/2 cup pineapple preserves

Let’s Make It:

Heat oven to 325ºF.2Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.3Meanwhile, beat cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla. Add eggs, 1 at a time, beating on low speed after each just until blended.4Pour batter over crust. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.5Mix pineapple and preserves; spread over cheesecake just before serving.


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