Passover Two-Cheese Macaroon Cheesecake

Ingredients

• 2 cups soft coconut macaroon cookie crumbs
• 2 tablespoons margarine, melted

• 2 (8 ounce) packages Philadelphia Cream cheese, softened

• 1 (16 ounce) container breakstone's cottage cheese
• 1 cup sugar
• 1 teaspoon imitation vanilla
• 4 eggs
• 1/2 cup breakstone's sour cream
• 2 cups sliced strawberries

Directions

1. 1

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

2. 2

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

3. 3

   BAKE 55 minute to 1 hour or until center is almost set. Run small 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 just before serving. Store leftover cheesecake in refrigerator.

4. 4

   To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.