Prep
0-15 mins
Cook
4 HRS 55 MIN
Calories
320
Ingredients
2 cups
soft coconut macaroon cookie crumbs
3 tbsp
margarine, melted
1 cup
plus 1 tsp. sugar, divided
2 tbsp
zest and 2 tsp. juice from 1 orange, divided
4
eggs
2 cups
fresh strawberries, quartered
Instructions
Step 1
Heat oven to 325°F.
Step 2
Mix cookie crumbs and margarine; press onto bottom and 1 inch up side of springform pan sprayed with cooking spray. Bake 12 min.
Step 3
Meanwhile, beat cream cheese and 1 cup sugar with mixer until well blended. Add zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
Step 4
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Step 5
Blend strawberries in blender until smooth; strain. Stir in orange juice and remaining sugar. Serve spooned over cheesecake slices.