Creamy Strawberry Cheesecake

• 1/2 cup graham cracker crumbs
• 1 cup sugar, divided
• 2 Tbsp. butter or margarine, melted
• 1 container (24 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 2 cups cholesterol-free egg product, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
• 1/2 tsp. almond extract
• 2 cups sliced strawberries, divided Safeway 1 lb For $3.99 thru 02/09

1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs, 2 Tbsp.
3. of the sugar and butter until well blended; press firmly onto bottom of pan.
4. Set aside.
5. Place cottage cheese and 1/2 cup of the egg product in blender or food processor container; cover.
6. Blend well; set aside.
7. Beat Neufchatel, 3/4 cup of the remaining sugar, remaining 1-1/2 cups egg product and extract in large bowl with electric mixer on high speed until well blended.
8. Add cottage cheese mixture; mix well.
9. Pour over crust.
10. Bake 1 hour 20 minutes or until cheesecake is puffed and center is almost set.
11. Cool on rack 15 minutes.
12. Carefully run metal spatula or knife around edge of cheesecake to loosen; remove side of pan.
13. Refrigerate at least 3 hours.
14. Place 1 cup of the strawberries and remaining 2 Tbsp.
15. sugar in blender container; cover.
16. Blend until pureed.
17. Arrange remaining sliced strawberries on top of cheesecake; drizzle with strawberry puree.
18. Refrigerate until ready to serve.
19. Store leftover cheesecake in refrigerator.

graham cracker crumbs, sugar, butter, s, cholesterolfree egg, cheese, almond extract, strawberries

Taken from www.kraftrecipes.com/recipes/creamy-strawberry-cheesecake-54410.aspx (may not work)