Triple Citrus Cheesecake

What You Need
1 cup HONEY MAID Graham Cracker Crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. grated lemon zest
1 tsp. grated lime zest
1 tsp. grated orange peel
Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.

BAKE 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Kraft Kitchens Tips
Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
How to Avoid Cracked Cheesecakes
After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.