Passover Cheesecake With Strawberry Sauce recipe

10 servings

2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)

6 tablespoons margarine, melted

4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

1 cup white sugar

4 eggs

2 tablespoons grated orange peel

1 (10 ounce) package frozen strawberries in lite syrup, thawed, drained, reserving 1/4 cup syrup (Kosher for Passover)

2 teaspoons orange juice

Mix cookie crumbs and margarine.

Press onto bottom and 1 inch up sides of lightly greased 9-inch springform pan.

Bake at 350 degrees F for 10 minutes.

Beat cream cheese and sugar with electric mixer on medium speed until well blended.

Add eggs, 1 at a time, mixing well after each addition.

Blend in peel; pour over crust.

Bake for 50 to 60 minutes or until center is almost set.

Loosen cake from rim of pan; cool before removing rim of pan.

Refrigerate.

Place strawberries in blender or food processor container; cover.

Blend until smooth.

Strain.

Stir in reserved syrup and juice.

Serve with cheesecake.