Recipe - Strawberry Cheesecake

24 ounce Cream cheese
1 cup Strawberry pourable fruit
1 teaspoon Vanilla
One fourth teaspoon Salt
4 Eggs
2 teaspoon Vanilla
1 cup Sour cream
Strawberries; cut or sliced up

Three fourths cup strawberry fruit spread combined with One fourth cup warm water may be
substituted for the pourable fruit.

Do not use reducedcalorie sour cream.

Preheat oven to 325. Beat softened cream cheese in large bowl until
creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at
a time, beating well after each addition. Pour into greased 9"
springform pan. Bake 50 minutes.

Combine sour cream and vanilla; mix well. Carefully spoon over warm
cheesecake. Bake another 10 minutes, or until just set. Turn oven
off; leave cheesecake in oven, with door closed, 30 minutes. Transfer
to wire rack; loosen cheesecake from rim of pan. Cool overnight.

Just before serving, garnish with cut or sliced up strawberries.

Nutrition information per slice: 379 calories, 8 gm protein, 18 gm
carbohydrate, 31 gm fat, 170 mg cholesterol, 313 mg sodium, 1 diabetic
mediumfat meat exchange, 5 diabetic fat exchange, 1One fourth diabetic
fruit exchange

Source: "SugarFree Desserts," the December 1992 issue of _Favorite
AllTime Recipes_ magazine From the recipe files of Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at
net/node 004/005

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip