PASSOVER TWO-CHEESE MACAROON CHEESECAKE

Passover Two-Cheese Macaroon Cheesecake image

Cream cheese, sour cream and cottage cheese give this Passover cheesecake extraordinary texture. And the flavor? That's the mmm-macaroon cookie crumbs.

Provided by My Food and Family

Categories Dairy

Time 6h20m

Yield Makes 16 servings.

Number Of Ingredients 9

Ingredients

2 cups soft coconut macaroon cookie crumbs
2 Tbsp. margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 container (16 oz.) BREAKSTONE'S Cottage Cheese
1 cup sugar
1 tsp. imitation vanilla
4 eggs
1/2 cup BREAKSTONE'S Sour Cream
2 cups sliced strawberries

Steps:

Preheat oven to 325°F if using a 9-inch silver springform pan (or to 300°F if using a 9-inch dark nonstick springform pan). Mix cookie crumbs and margarine; press firmly onto bottom of pan.
Beat cream cheese, cottage cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Spread sour cream over top of cheesecake; top with strawberries just before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 115 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g