Eggs, milk, melted butter, vanilla, flour and salt until well blended. Let batter stand at room temperature for 30 minutes.
An 8-inch nonstick skillet on medium heat. Add 2 oz. of batter and swirl to evenly coat the bottom of the pan. Cook 1-2 min. until the bottom of the crepe is golden brown, then flip over and cook another 30 seconds until crepe is done. Remove from pan and repeat with remaining batter to make 32 crepes, stacking each between pieces of parchment paper.
3 oz. of PHILADELPHIA Cheesecake Batter down the center of each crepe. Roll up placing seam sides down in a single layer on a lightly buttered parchment paper lined sheet pan.
In 350 F oven for 10 min.
2 crepes on a serving plate. Top each crepe with 1 Tbsp. preserves and dust with 1/4 tsp. powdered sugar.