Pineapple Topped Cheesecake

Ingredients: 

7 HONEY MAID Honey Grahams, finely crushed (about 1 cup)
3 Tbsp. butter, melted
1 cup plus 3 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. vanilla
4 eggs
1 can (8 oz.) pineapple tidbits in juice, very well drained
1/2 cup pineapple preserves

Steps:

-Heat oven to 325ºF. 

-Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
-Meanwhile, beat cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla.

-Add eggs, 1 at a time, beating on low speed after each just until blended. 
-Pour batter over crust. Bake 55 min. to 1 hour or until center is almost set.

-Run knife around rim of pan to loosen cake; cool before removing rim.                -Refrigerate cheesecake 4 hours. 
-Mix pineapple and preserves; spread over cheesecake just before serving.