Cream cheese macaroon cheesecake

Yield: 1 Servings

Measure Ingredient
3 cups Soft coconut macaroon cookie
\N \N Crumbs
4 \N (8oz) packs softened cream
\N \N Cheese
1⅔ cup Sugar
4 \N Eggs
2 teaspoons Vanilla
\N \N Strawberry halves

Preheat oven to 300. Press crumbs onto bottom & 1½" up sides of 9" springfoam pan. Beat cream cheese & sugar in large bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crumbs. Bake 1 hour 30 minutes. Loosen cake from rim of pan; cool before removing rim. Chill thoroughly. Top with fruit.


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