Ingredients:

-1 1/2 cups Honey Maid Graham Cracker Crumbs
-1/4 cup (1/2 stick) butter, melted
-1 1/4 cups sugar, divided
-4 packages (8 oz. each) Philadelphia Cream Cheese, softened
-2 teaspoons vanilla, divided
-1 container (16 oz.) Sour Cream, divided
-4 eggs
-2 cups strawberries, sliced

1. Preheat oven to 325°F
2. Line a baking pan with foil, with ends of foil extending over sides of pan
3. Mix crumbs, butter and 2 tablespoons of the sugar; press firmly onto bottom of prepared pan
4. Beat cream cheese, 1 cup of the remaining sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended
5. Add 1 cup of the sour cream; mix well
6. Add eggs, one at a time, beating on low speed after each addition just until blended
7. Pour over crust
8. Bake 40 minutes or until center is almost set
9. Mix remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla until well blended; carefully spread over cheesecake
10. Bake an additional 10 minutes
11. Refrigerate 4 hours or overnight
12. Lift cheesecake from pan, using foil handles
13. Top with strawberries just before serving