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Cheesecake Squares for Passover

Source of Recipe

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1 cup matzo crumbs
1 cup sugar, divided
3 Tbsp. margarine, melted
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1-1/4 cups BREAKSTONE'S Sour Cream
1 tsp. imitation vanilla
1 cup sliced strawberries



PREHEAT oven to 350°F. Mix crumbs, 2 Tbsp. of the sugar and margarine; press firmly onto bottom of 9-inch square baking pan. Bake 10 minutes. Remove from oven. Reduce oven temperature to 300°F.
PLACE cottage cheese in blender or food processor container; cover. Process until smooth. Place in large mixer bowl. Add cream cheese and 3/4 cup of the sugar. Beat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Pour over crust.
BAKE 45 minutes. Mix sour cream, remaining 2 Tbsp. sugar and vanilla. Spread evenly over cheesecake; bake an additional 10 minutes. Cool completely. Refrigerate 3 hours or overnight. Cut into 16 squares. Top evenly with strawberries just before serving. Store leftover dessert squares in refrigerator.