PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300?F if using a dark nonstick springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.
BEAT cream cheese, 1 cup sugar 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. Pour over crust.
BAKE 55 minutes or until center is almost set. Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
KRAFT KITCHENS TIPS
Size It Up Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Top with fresh fruit just before serving.
RECIPE COURTESY OF KRAFT FOODS