4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
6 cups sliced strawberries, divided
1/2 cup whipping cream
Heat oven to 325°F.
Line 13×9-inch pan with parchment, with ends of parchment extending over sides. Reserve 20 cookies for later use. Finely crush remaining cookies; place in medium bowl. Melt 6 Tbsp. butter. Add to cookie crumbs along with 1/4 cup sugar; mix well. Press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Arrange 4 cups strawberry slices over crust, overlapping edges as necessary to evenly cover crust. Cover with cream cheese batter.
Melt remaining butter. Coarsely crush reserved cookies; mix with butter and remaining sugar. Sprinkle over batter.
Bake 50 to 55 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
Meanwhile, beat whipping cream in small bowl with mixer on high speed until stiff peaks form. Refrigerate until ready to use.
Use parchment handles to remove cheesecake from pan before cutting into squares. Top with whipped cream and remaining strawberries.
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