Passover Two Cheese Macaroon Cheesecake

Passover Two Cheese Macaroon Cheesecake

Prep Time: 20 min
Total Time: 5 hr 20 min
Makes: 12 servings

INgredients:

2 cups soft coconut macaroon cookie crumbs
2 Tbsp. margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 container (16 oz.) BREAKSTONE'S Cottage Cheese
1 cup sugar
1 tsp. imitation vanilla
4 eggs
1/2 cup BREAKSTONE'S Sour Cream
2 cups sliced strawberries

Method:

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs and margarine. Press firmly onto bottom of 9-inch springform pan.

BEAT cream cheese, cottage cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.

BAKE 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

SPREAD sour cream over top of cheesecake; top with strawberries.

To speed-soften 8 oz. cream cheese, unwrap and microwave on HIGH for 10 to 15 seconds