Cast-Iron Cheesecake

Heat oven to 325°F.

Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 10-inch cast-iron skillet sprayed with cooking spray.

Beat cream cheese with vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended.

Pour over crust. (Note: Pan will be very full.) Place pan on baking sheet, then place in oven.

Bake 50 to 55 min. or until center of cheesecake is almost set. Cool completely.

Refrigerate 4 hours.