Philadelphia 3-Step Peppermint Cheesecake

8 servings

2 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1 cup finely crushed starlight mints, divided
1 HONEY MAID Graham Pie Crust (6 ounces)
1 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 350 degrees F. Beat cream cheese, sugar and vanilla extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in 1/2 cup of the crushed mints.

POUR into crust; sprinkle with 1/4 cup of the remaining crushed mints.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Top with whipped topping and the remaining 1/4 cup crushed mints just before serving.

Size It Up:
Enjoy a slice of this rich indulgent dessert on occasion.

Great Substitute:
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese

Nutritional Information: Calories 510 Total fat 28 g Saturated fat 16 g Cholesterol 115 mg Sodium 350 mg Carbohydrate 58 g Dietary fiber 0 g Sugars 38 g Protein 6 g Vitamin A 15 %DV Vitamin C 0 %DV Calcium 4 %DV Iron 4 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.