Bit-of-Irish Cheesecake From Kraft Prep Time: 20 min Total Time: 5 hr 25 min Makes: 16 servings 1-1/2 cups finely chopped Pecans 2 Tbsp. Sugar 3 Tbsp. Butter or margarine, melted 4 pkg. (8 oz. Each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 3 Tbsp. Flour 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/4 cup Irish cream liqueur 4 eggs 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 pecans, 2 Tbsp. Sugar and the butter; press firmly onto bottom of pan. Bake 10 min. BEAT cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. BAKE 1 hour 5 min. Or until center is almost set. Run small 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. Size It Up This is the perfect dessert for your annual St. Patrick's Day celebration. Since it serves 16, one cheesecake goes a long way in feeding the crowd! Fun Idea Celebrate St. Patrick's Day by garnishing chilled cheesecake with green colored sugar just before serving. Or, sprinkle the green colored sugar over a clover-shaped template placed on top of chilled cheesecake to resemble a shamrock.
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