Ingredients
2cupscoconut macaroon cookie crumbs,soft
3tbspmargarine
4pkgphiladelphia® cream cheese
1cupsugar,plus 1 tsp more
2tbsporange zest
4eggs
2cupsfresh strawberries
2tspfresh orange juice
1tspsugar
Preparation
Heat oven to 325 degrees F.
Mix cookie crumbs and margarine; press onto the bottom and 1-inch up on the side of a springform pan sprayed with cooking spray.
Bake for 12 minutes.
Meanwhile, beat cream cheese and 1 cup of sugar with mixer until well blended. Add zest; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour into the crust.
Bake for 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake, then cool before removing the rim.
Refrigerate for 4 hours.
Blend strawberries in blender until smooth, then strain. Stir in orange juice and remaining sugar.
Serve spooned over cheesecake slices. Enjoy!
