Philadelphia 3-Step White Chocolate Cheesecake

Makes: 8 servings

2 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
4 squares BAKER'S Premium White Baking Chocolate, chopped, divided
1 OREO Pie Crust (6 ounces)
15 candy-coated almonds

PREHEAT oven to 350 degrees F. Beat cream cheese, sugar and vanilla extract in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in half of the white chocolate.

POUR into crust. Sprinkle with remaining white chocolate.

BAKE 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with almonds just before serving. Store leftover cheesecake in refrigerator.

Size-Wise
Enjoy a serving of this rich and indulgent cheesecake on a special occasion.

Plain Cheesecake
Prepare as directed, omitting white baking chocolate and substituting HONEY MAID Graham Pie Crust for the OREO Pie Crust.

Chocolate Cheesecake
Prepare as directed, substituting 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted, for the white chocolate. Stir melted chocolate into batter after mixing in eggs.

Nutritional Information: Calories 470 Total fat 32 g Saturated fat 17 g Cholesterol 115 mg Sodium 390 mg Carbohydrate 40 g Dietary fiber 1 g Sugars 31 g Protein 7 g

Vitamin A 15 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 8 %DV

Recipe and photograph provided courtesy of Kraft Foods, Inc. - used with permission.