- 1/4 cup butter, melted
- 1 1/2 cups HONEY MAID Graham Cracker Crumbs
- 1 cup sugar, divided
- 1 1/2 teaspoons ground cinnamon, divided
- 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 teaspoon vanilla
- 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 3 eggs
- 3/4 cup finely shredded carrots
- 1 1/2 cups thawed COOL WHIP Whipped Topping
- Heat oven to 325 degrees F.
- Mix butter, crumbs, 1/4 cup sugar and 1/2 teaspoon cinnamon; press onto bottom of 13×9-inch pan. Bake 10 minutes.
- Beat cream cheese, vanilla and the remaining sugar and cinnamon in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in carrots; spread over crust.
- Bake 45 to 50 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Serve topped with COOL WHIP.