Categories: Cheesecake

Ingredients

• 1-1/2 cups flour
• 3/4 cup plus 2 tsp. sugar, divided
• 1 Tbsp. plus 1/8 tsp. ground cinnamon, divided
• 3/4 cup cold butter, cut up
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. vanilla
• 1/4 cup sour cream
• 2 eggs

Directions

1. Heat oven to 325°F.

2. Line 8-inch square baking dish with foil, leaving ends of foil hanging over sides of dish. Combine flour, 1/4 cup sugar and 1 Tbsp. cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. Reserve 1/2 cup crumb mixture for later use; press remaining crumb mixture onto bottom and 1/2 inch up side of prepared dish. Bake 25 min. or until lightly browned.

4. Meanwhile, beat cream cheese, vanilla and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Set aside. Combine remaining 2 tsp. sugar and 1/8 tsp. cinnamon.

5. Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar.

6. Bake 45 to 50 min. or until center of cheesecake is almost set; cool completely.

7. Refrigerate 4 hrs. Use foil handles to remove cheesecake from dish before cutting into bars.

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