Passover Macaroon Cheesecake

• 2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)
• 2 Tbsp. margarine, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 container (16 oz.) BREAKSTONE'S Cottage Cheese
• 1 cup sugar
• 1 tsp. imitation vanilla
• 4 eggs
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 cups sliced strawberries Safeway 1 lb For $3.99 thru 02/09

1. Mix crumbs and margarine.
2. Press onto bottom of 9-inch springform pan.
3. Mix cream cheese, cottage cheese, sugar and vanilla with electric mixer on medium speed until well blended.
4. Add eggs; mix until blended.
5. Pour over crust.
6. Bake at 350F for 55 to 60 minutes or until center is almost set.
7. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
8. Refrigerate 4 hours or overnight.
9. Spread sour cream over top of cheesecake; top with strawberries.

cookie crumbs, margarine, philadelphia cream cheese, s, sugar, imitation vanilla, eggs, s

Taken from www.kraftrecipes.com/recipes/passover-macaroon-cheesecake-53247.aspx (may not work)