New York-Style Sour Cream-Topped Cheesecake

NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
1-1/4 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 eggs
2 cups fresh strawberries, sliced

HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan. BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla with mixer until well 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. BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with berries. Makes 16 servings.

*Recipe from Kraft