PHILADELPHIA Classic Cheesecake. Heat oven to 325°F. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 55 min. or until center is almost set.
2 Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan. 3 Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Preheat oven to 325°F. Line a muffin pan with 18 muffin cups. Mix crumbs, 2 tablespoons sugar, and butter. Divide crumbs between cups and press into bottoms. It helps to use a tart shaper. Beat cream cheese with remaining sugar and vanilla until blended. Add eggs one at a time and mix after each addition just until blended.
This New York-style cheesecake recipe will become a fast favorite! Yield Makes 16 servings. Heat oven to 325ºF. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan. Beat cream cheese, sugar, flour and vanilla with mixer until well blended.