Pineapple-Topped New York Cheesecake

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7 graham crackers , finely crushed (about 1 cup)

3 Tbsp. butter , melted

1 cup plus 3 Tbsp. sugar , divided

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 Tbsp. vanilla

4 egg s

1 can (8 oz.) pineapple tidbits in juice, very well drained

1/2 cup pineapple preserves

1. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.

2. Meanwhile, beat cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla. Add eggs, 1 at a time, beating on low speed after each just until blended.

3. Pour batter over crust. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

4. Mix pineapple and preserves; spread over cheesecake just before serving.

Pineapple-Topped New York Cheesecake

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