#2728 - Cookie Cheesecake

(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.

#2727 - Layered Cheesecake Bars

(by Shirley McNevich)

1 1/2 cups crushed soft coconut macaroon cookies
2 TBSP Parkay margarine (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/2 tsp. grated lemon zest
1 TBSP lemon juice
1 tsp. vanilla
2 eggs

In a bowl add crushed macaroon cookies and melted margarine--stir until mixed. Press the mixture into the bottom of a greased 8 x 8 square cake pan. In a mixer add cream cheese--beat. Add white sugar and lemon zest--beat. Add lemon juice and vanilla--beat. Add eggs--beat until smooth. Pour the mixture over the crust in the cake pan. Bake at 350 degrees for 20-25 minutes or until center is almost set. Cool completely. Refrigerate until cold. Cut into bars or squares.