DOUBLE-LAYER CHEESECAKE

Double-Layer Cheesecake image

It just makes sense mathematically: A double-layer dessert is double-layer yum! So it is with this creamy and fruity flavor cheesecake.

Provided by My Food and Family

Categories Dairy

Time 6h25m

Yield 16 servings

Number Of Ingredients 9

Ingredients

1-1/4 cups graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
1/3 cup JELL-O Black Cherry Flavor Gelatin (about 1/2 of 3-oz. pkg.)
1 tsp. zest and 2 tsp. juice from 1 lemon

Steps:

Heat oven to 325ºF.
Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour half the batter into medium bowl; stir in dry gelatin mix. Pour over crust. Add lemon zest and juice to remaining batter; mix well. Carefully spoon over cherry layer in pan.
Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g