PHILADELPHIA 3-STEP Macaroon Cheesecake

• 2 cups soft coconut macaroon cookie crumbs
• 2 Tbsp. butter or margarine, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. imitation vanilla
• 2 eggs
• 1 cup sliced strawberries

1. Preheat oven to 350F.
2. Mix crumbs and butter.
3. Press firmly onto bottom and up side of greased 9-inch pie plate.
4. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
5. Add eggs; mix just until blended.
6. Pour into crust.
7. Bake 40 minutes or until center is almost set.
8. Cool.
9. Refrigerate 3 hours or overnight.
10. Top with strawberries just before serving.

cookie crumbs, butter, philadelphia cream cheese, sugar, imitation vanilla, eggs, strawberries

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-macaroon-cheesecake-57046.aspx (may not work)