Passover Cheesecake With Strawberry Sauce (Kosher)

• 2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)
• 6 Tbsp. margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 2 Tbsp. grated orange zest Safeway 1 lb For $0.79 thru 02/09
• 1 pkg. (10 oz.) frozen strawberries in lite syrup, thawed, drained, reserving 1/4 cup syrup (Kosher for Passover)
• 2 tsp. orange juice

1. Mix cookie crumbs and margarine.
2. Press onto bottom and 1 inch up sides of lightly greased 9-inch springform pan.
3. Bake at 350F for 10 minutes.
4. Beat cream cheese and sugar with electric mixer on medium speed until well blended.
5. Add eggs, 1 at a time, mixing well after each addition.
6. Blend in peel; pour over crust.
7. Bake for 50 to 60 minutes or until center is almost set.
8. Loosen cake from rim of pan; cool before removing rim of pan.
9. Refrigerate.
10. Place strawberries in blender or food processor container; cover.
11. Blend until smooth.
12. Strain.
13. Stir in reserved syrup and juice.
14. Serve with cheesecake.

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

Taken from www.kraftrecipes.com/recipes/passover-cheesecake-strawberry-sauce-kosher-53800.aspx (may not work)