Passover Cheesecake With Strawberry Sauce

• 2 cups soft coconut macaroon cookie crumbs
• 3 tablespoons margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup plus 1 tsp. sugar, divided
• 2 tablespoons grated orange zest
• 4 eggs
• 2 cups strawberries, hulled, quartered
• 2 teaspoons orange juice

1. oven to 325u0b0 F if using a silver 9-inch springform pan (or to 300u0b0 F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and margarine. Press firmly onto bottom and 1 inch up side of lightly greased springform pan. Bake 12 min.
2. beat cream cheese and 1 cup of the sugar with electric mixer until well blended. Add zest; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour into crust.
3. 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours. (Or, wrap cheesecake securely in plastic wrap followed by foil. Freeze up to 2 months. Thaw wrapped cheesecake in refrigerator overnight.)
4. strawberries in blender or food processor; cover. Blend until smooth; strain. Stir in juice and remaining 1 tsp. sugar. Serve spooned over cheesecake slices. Store leftovers in refrigerator.
5. Calories: 320
6. Total fat: 24 g
7. Saturated fat: 14 g
8. Cholesterol: 120 mg
9. Sodium: 270 mg
10. Carbohydrate: 20 g
11. Dietary Fiber: 1 g
12. Sugars: 18 g
13. Protein: 6 g
14. Vitamin A: 15% DV
15. Vitamin C: 20% DV
16. Calcium: 6% DV
17. Iron: 2% DV

cookie crumbs, margarine, philadelphia cream cheese, sugar, orange zest, eggs, strawberries, orange juice

Taken from www.myrecipes.com/recipe/passover-cheesecake-with-strawberry-sauce (may not work)