PHILADELPHIA® 3-STEP® White Chocolate Cheesecake

What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
4 squares BAKER'S White Chocolate, chopped, divided
1 OREO Pie Crust (6 oz.)
15 candy-coated almonds
Make It

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.
Chocolate Cheesecake
Prepare as directed, substituting 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted, for the white chocolate. Stir melted chocolate into batter after mixing in eggs.