Strawberry Bottom Cheesecake
4 ounces cream cheese, softened (see note)
1/4 cup sugar
1/2 cup sour cream
1-1/2 cups frozen whipped topping, thawed
3/4 cup strawberry glaze, divided
1 shortbread or graham cracker crust
2 cups sliced fresh strawberries
In small mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream. Beat until combined. Fold in whipped topping.
Spread half of glaze in crust. In medium bowl gently stir together strawberries and remaining glaze. Spoon into crust. Spread cream cheese mixture over berries.
Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.