Passover Cheesecake with Strawberry Sauce
2 cups soft coconut macaroon cookie crumbs
3 tablespoons margarine, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup plus 1 teaspoon sugar, divided
2 tablespoons grated orange peel
2 cups strawberries, hulled, quartered
2 teaspoons orange juice
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 cookie crumbs and margarine. Press firmly onto bottom and 1 inch up side of lightly greased springform pan. Bake 12 minutes.
Meanwhile, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until well blended. Add peel; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
Bake 55 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.
Place strawberries in blender or food processor container; cover. Blend until smooth; strain. Stir in juice and remaining 1 tsp. sugar. Serve spooned over cheesecake slices. Store leftover cheesecake in refrigerator.