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Philadelphia New York-Style Sour Cream-Topped Cheesecake

By: Kraft

"Rich and slightly tangy, sour cream lends its distinctive flavor to this cheesecake."

Rate/Review | Read Reviews (22)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
5 Hrs 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings, one piece each

Ingredients

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

Directions

PREHEAT oven to 325 degrees F. Line 13x9-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.