Combine graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust.
Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Save 50 calories and 6g of fat, including 4g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese.
How to Prepare in 13x9-Inch Pan:
Prepare recipe as directed, increasing the graham crumbs to 1-1/2 cups and the butter to 1/3 cup, and decreasing the final cheesecake baking time to 40 min. or until center is almost set.
How to Avoid Cracked Cheesecakes:
After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.
Nutrition Information Per Serving:
Calories From Fat
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet.