Strawberry Shortcake Cheesecake


1 round prepared sponge cake (6 oz.), 12 inch

2 Tbsp. strawberry jam, melted

2 pkg. (8 oz. each) Philadelphia cream cheese, softened

1/2 cup sugar

1 Tbsp. vanilla

2 eggs

1-1/2 cups thawed Cool Whip whipped topping

1-1/2 cups fresh strawberries, sliced


Heat oven to 350°F.

Remove rim from 9-inch springform pan; set aside. Place bottom of pan on sponge cake; use as pattern to trim sponge cake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake.

Bake 35 to 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with Cool Whip just before serving; top with berries.
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