The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.

1 1/2 cups graham cracker crumbs

3 tablespoons plus 1 cup sugar, divided

1/3 cup butter, melted

4 packages (8 oz. each) Philadelphia Cream Cheese, softened

1 teaspoon vanilla

4 eggs

Preparation Heat oven to 325°F. Combine graham crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake until center is almost set, about 55 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Recipe is courtesy of The Kraft Heinz Company.