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HEAT oven to 325°F. MIX 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 well blended.
HEAT oven to 350ºF. PREPARE brownie batter as directed on package; spread into greased 13x9-inch pan. BEAT cream cheese with mixer until creamy.
Kraft Kitchens tips: NOTE For best results, do not use brownie mix with a syrup pouch. SPECIAL EXTRA Sprinkle 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks over brownie batter before baking. SUBSTITUTE Prepare using PHILADELPHIA Neufchatel Cheese.
HEAT oven to 325ºF. MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan. BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until blended.
Kraft Kitchen tips: SIZE-WISE Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. This cheesecake makes enough for 16 servings. VARIATION Prepare as directed, substituting 3 cups mixed fresh berries for the package of frozen berries and increasing the sugar mixed with the Neufchatel mixture to 1 cup.
8 oz PHILADELPHIA Cream Cheese, softened; 1 tbsp Taco Bell® Home Originals® taco seasoning mix; 1 cup guacamole; 1 cup Taco Bell® Home Originals® Thick 'N Chunky salsa; 1 cup shredded lettuce; 1 cup KRAFT shredded cheddar cheese; 1 / 2 cup chopped green onion; 2 tbsp sliced black olives
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar.
Kraft Kitchens tips: HEALTHY LIVING Good news! You'll save 80 calories and 6g of total fat, including 3g of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, JELL-O Fat Free Sugar Free Puddings, fat-free milk, PHILADELPHIA Neufchatel Cheese, reduced-fat peanut butter and COOL WHIP LITE Whipped Topping. SUBSTITUTE