I love cheesecake and this is one of my favorite recipes - the lime flavor makes it the perfect summer dessert.
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. grated lime peel
2 Tbsp. fresh lime juice
1/2 tsp. vanilla
1 HONEY MAID Graham Pie Crust (6 oz.)
Preheat oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Pour into crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.