Vanilla Bean Sour Cream-Topped Cheesecake with NABISCO Grahams
- 12 lb.cheesecake batter, prepared
- 2½ lb.NABISCO Graham Cracker Crumbs
- 1½ lb.sugar, divided
- 14 oz.butter, melted
- 4 eachvanilla beans
- 4 lb.sour cream
- 4 tsp.vanilla extract
Nutrition per serving
Let cheesecake batter stand at room temperature 1 hour.
Mix graham crumbs, 1-1/3 cups of the sugar and butter; press onto bottoms and 2 inches up sides of 4 (9-inch) springform pans, adding 1 lb. crumb mixture to each pan.
Bake in 325ºF standard oven 10 min. Cool.
Pour 3 lbs. of cheesecake batter into each crust. Place in water bath, using separate water-filled pan for each cheesecake.
Bake 1 hour 25 min. to 1 hour 30 min. or until centers are almost set. Meanwhile, scrape seeds from vanilla beans; place in medium bowl. Add remaining 1-1/3 cups sugar, sour cream and vanilla extract; mix well.
Spread 2 cups sour cream mixture over each cheesecake; bake 10 min. Cool completely. Refrigerate several hours or overnight.