New York-Style Sour Cream-Topped Cheesecake

New York-Style Sour Cream-Topped Cheesecake
By: Kraft Philadelphia

1 ½ cups HONEY MAID graham cracker crumbs
¼ cup (1/2 stick) butter, melted
1 ¼ cups granulated sugar, divided
4pkg (8oz each) cream cheese, softened
2 teaspoons vanilla, divided
1 container (16oz) sour cream, divided
4 eggs
2 cups fresh strawberries, sliced

Heat oven to 325 degrees

Line 9x13 inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tablespoons sugar; press onto bottom of pan.

Beat cream cheese, 1 cup of the remaining sugar and 1 teaspoon vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 40 minutes or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 minutes. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve; top with berries.

Makes 16 servings

Tuscan Chicken Simmer

Tuscan Chicken Simmer
By: Kraft Philadelphia

4 small boneless skinless chicken breast halves (1lb)
4oz cream cheese, cubed
¼ cup water
¼ cup pesto
2 cups grape or cherry tomatoes
1 cup KRAFT finely shredded Italian Five Cheese Blend

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5-7 minutes on each side or until done (165 degrees internal temp). Remove chicken from skillet; cover to keep warm.

Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 minutes or until cream cheese is melted and mixture is well blended, stirring constantly.

Return chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese.

Makes 4 servings