Ingredients

Crust:

* 33 graham cracker squares, crumbled
* 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
* 1 tablespoon sugar

Filling:

* 20 ounces cream cheese
* 1 1/4 cups sour cream
* 1 cup sugar
* 1 tablespoon vanilla extract
* 2 eggs
* 3 yolks
* 1/3 cup heavy cream

Directions

Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

INGREDIENTS

* 24 OREO Cookies, crushed
* 1/4 cup butter or margarine, melted
* 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
* 1 cup sugar
* 2 tablespoons flour
* 1 teaspoon vanilla
* 1 (8 ounce) package BAKER’S Semi-Sweet Chocolate, melted
* 4 eggs
* 1/2 cup blueberries

DIRECTIONS

1. Heat oven to 325 degrees F.
2. Mix crumbs and butter; press onto bottom of 13×9-pan lined with foil. Bake 10 min.
3. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
4. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
5. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

Serves 16

INGREDIENTS

* 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
* 1 1/2 cups cold milk
* 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
* 1 1/2 cups thawed COOL WHIP Whipped Topping, divided
* 24 NILLA Wafers, coarsely chopped
* 1 1/2 cups mixed blueberries and sliced fresh strawberries

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DIRECTIONS

1. Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.
2. Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
3. Top with remaining COOL WHIP.

FOOTNOTES:

Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.
Make it Easy: Use plastic bag with small corner cut off to easily pipe pudding mixture into glasses.
Make Ahead: Parfaits can be stored in refrigerator up to 4 hours before serving.

Serves 8