(by Shirley McNevich)
Crust: 2 cups soft coconut macaroon cookie crumbs; 3 TBSP Parkay margarine (melted)
Filling: 4 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 4 eggs; 1 TBSP vanilla; 2 cups sliced strawberries
In a bowl add cookie crumbs and melted margarine--stir to mix. Press the mixture into the bottom and 1" up the sides of a 9" springform cheesecake pan. Bake at 325 degrees for 12 minutes. Filling: in a mixer add all of the cream cheese--beat. Add 1 cup white sugar--beat. Add eggs--beat. Add vanilla--beat. Pour the batter into the crust--bake at 325 degrees for 55-60 minutes or until center is almost set. Cool completely, then refrigerate overnight. Place sliced strawberries over the top before serving.