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Philadelphia® 3-step® White Chocolate Cheesecake

  • Prep Time: 10 Minutes (Total Time: 3 Hour 45 Minute)
  • Serving Size: 8
  • 2 packages (8 ounces each) PHILADELPHIA Cream Cheese, Softened
  • 1/2 cup Sugar
  • 1/2 teaspoon Vanilla
  • 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°F. Beat cream cheese, sugar and vanilla 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.

    KRAFT KITCHENS TIPS

    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.

    RECIPE COURTESY OF KRAFT FOODS