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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