PHILADELPHIA Macaroon Cheesecake

• 2 cups soft coconut macaroon cookie crumbs (about 8 cookies, crumbled)
• 2 Tbsp. butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 4 eggs
• 2 cups sliced strawberries Safeway 1 lb For $3.99 thru 02/09

1. Preheat oven to 350F if using silver 9-inch springform pan (or to 325F if using dark nonstick 9-inch springform pan).
2. Mix cookie crumbs and butter.
3. Press firmly onto bottom of pan.
4. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
5. Add eggs,1 at a time, mixing just until blended after each addition.
6. Pour over crust.
7. Bake 55 min.
8. to 1 hour or until center is almost set.
9. Run small knife or metal spatula around rim of pan to loosen cake; cool completely before removing rim of pan.
10. Refrigerate 4 hours or overnight.
11. Top with strawberries.

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

Taken from www.kraftrecipes.com/recipes/philadelphia-macaroon-cheesecake-53068.aspx (may not work)