5 HRS 25 MIN
graham cracker crumbs
plus 3 Tbsp. sugar, divided
butter or margarine, melted
(8 oz. each) PHILADELPHIA Cream Cheese, softened
(10 oz.) frozen sweet cherries
Heat oven to 325°F.
Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
Spoon cherry topping over cheesecake before serving.