Graham cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of 9-inch spring-form pan. Bake in 325°F standard oven for 10 minutes.
PHILADELPHIA Cream Cheese until creamy. Add 1 cup sugar; mix well. Blend in sour cream and vanilla. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
In 325°F standard oven for 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
For optimum creaminess, bake cheesecake in a water bath. Wrap the spring-form pan tightly in foil. Place in a full hotel pan filled with 1 gallon hot water. 1 hour 10 min. to 1 hour 20 min. or until center is almost set. Remove to wire rack to cool.