Philadelphia Pina Colada Cheesecake

Prep Time: 20 min
Total Time: 5 hr 15 min
Makes: 16 servings

1 roll (18 oz.) refrigerated sliceable sugar cookies
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1/2 cup thawed frozen pina colada tropical fruit mixer concentrate
1 tsp. vanilla
1/2 cup Sour Cream
4 eggs

Preheat oven to 325 F if using a silver 9-inch springform pan (or to 300 F
if using a dark nonstick 9-inch springform pan). Cut cookie dough into
1/8-inch-thick slices. Arrange slices, slightly overlapping, on bottom and
2 inches up side of greased springform pan. Press edges together to form
crust. Bake 12 to 15 minutes or until lightly browned.

Beat cream cheese, sugar, fruit mixer concentrate and vanilla with
electric mixer on medium speed until well blended. Add sour cream; mix
well. Add eggs, 1 at a time, mixing on low after each addition just until
blended. Pour into crust.

Bake 50 to 55 min. or until center is almost set. Cool completely. Run
knife or metal spatula around rim of pan to loosen cake; cool before
removing rim of pan. Refrigerate 4 hours or overnight. Store leftover
cheesecake in refrigerator.

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