• 1 1/4 cups Graham cracker crumbs
• 1/4 cup Butter, melted
• 4-8 oz pkgs PHILADELPHIA Cream Cheese softened
• 1 cup Sugar
• 3 Tbsp Flour
• 1 Tbsp Vanilla
• 4 Eggs
• 3 cups Fresh raspberries, divided
Heat oven to 350°F.
Mix graham crumbs and butter then press onto bottom of 9-inch springform pan.
Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 2 cups raspberries. Pour over crust.
Bake 55 min or until center is almost set. Run knife around rim of pan to loosen cake and let cool before removing rim. Refrigerate 4 hours. Top with remaining raspberries just before serving.