Passover Two-Cheese Macaroon Cheesecake

1. 1

   Preheat oven to 325F if using a 9-inch silver springform pan (or to 300F if using a 9-inch dark nonstick springform pan).

2. 2

   Mix cookie crumbs and margarine; press firmly onto bottom of pan.

3. 3

   Beat cream cheese, cottage cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

4. 4

   Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

5. 5

   Pour over crust.

6. 6

   Bake 55 min.

7. 7

   to 1 hour or until center is almost set.

8. 8

   Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

9. 9

   Refrigerate 4 hours or overnight.

10. 10

    Spread sour cream over top of cheesecake; top with strawberries just before serving.

11. 11

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.