STIR Crust Mix, sugar and margarine in 9-inch pie plate until crumbs are evenly moistened. Press crumb mixture firmly against side of pie plate, using measuring cup or large spoon. Then, press remaining crumb mixture onto bottom of pie plate.
POUR milk into medium bowl. Add Filling Mix and almond extract. Beat with electric mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust. Refrigerate at least 1 hour.
SQUEEZE Fruit Topping from pouch onto cheesecake; gently spread to evenly cover top of cheesecake. Store leftover cheesecake in refrigerator.
KRAFT KITCHENS TIPS
Variation - Chocolate-Cherry Cheesecake
Microwave 2 squares BAKER'S Semi-Sweet Baking Chocolate in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted. Stir until chocolate is completely melted; cool slightly. Meanwhile, prepare Crust and Filling Mixes as directed, eliminating the almond extract. Remove 1/2 cup of the Filling; mix with chocolate until well blended. Add to remaining Filling; stir until well blended. Spread evenly onto bottom of Crust. Top with Cherry Topping. Refrigerate at least 1 hour before serving. Makes 9 servings.
To prepare as individual servings, substitute 12 paper-lined medium muffin cups for the 9-inch pie plate. Prepare as directed, pressing 1 Tbsp. of the crumb mixture firmly onto bottom of each cup. Top evenly with the prepared filling and continue as directed. Makes 12 servings.
RECIPE COURTESY OF KRAFT FOODS