PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.

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1-1/2 cups graham cracker crumbs

1/4 cup butter , melted

1-1/2 cups sugar , divided

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

2 tsp. vanilla , divided

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream , divided

4 egg s

2 cups fresh blackberries

1. Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.

2. Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

3. Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.

4. Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

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