Preparation:
1. Preheat oven to 350 F 2. FOR CRUST: Combine cookie mix, contents of buttery flavor packet from Mix and 1 egg in large bowl. Stir until thoroughly blended. Press into bottom of ungreased 9" springform pan (see tip). Bake at 350 F for 17-20 minutes or until set and edge is light brown. remove from oven. INCREASE OVEN TEMPERATURE TO 450 F. 3. FOR FILLING: Place cream cheese in large bowl. Beat at low speed with electric mixer; add sugar and flour gradually. Add beaten egg and vanilla extract, mixing ONLY until incorporated. Pour filling onto warm crust. Bake at 450 F for 10 minutes. REDUCE OVEN TEMPERATURE TO 250 F. Bake for 28-33 minutes longer or until cheesecake is set. Loosen cake from sides of pan with knife or spatula. Cool completely on cooling rack. Refrigerate for 2 hours or until ready to serve. 4. To serve, remove sides of pan. Garnish with strawberry halves around edge of cheesecake. Heat Chocolate frosting until thin, drizzle over strawberry halves. Garnish with mint leaves, if desired. TIP: If your springform pan no longer seals tightly, cover the outsdie bottom and sides of pan with aluminum foil before using. |
