5. TOP with spoonfuls of the remaining 1 cup plain batter.
6. CUT through the batters with a knife several times to make a wirled effect. Bake 40 min. or until center is almost set. Cool completely. Refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake from the pan before cutting to serve. Store leftovers in the refrigerator.
Makes 16 servings, 1 piece each.
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