Directions: Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended. Stir preserves and food coloring into 1cup of the batter. Pour strawberry batter over crust. Top with remaining plain batter. Bake at 350 for 40 minutes until center is almost set. Cool. Refrigerate for 3 hours or overnight. Garnish with whipped topping and fresh strawberries. ***To use springform pan, mix 1 1/2 cups graham craker crumbs, 3 T sugar and 1/3 cup butter or margarine (melted). Press into bottom of 9-inch springform pan. Double ingredients in recipe for batter. mix and layer over crust as directed. Bake at 350 for 55 minutes or until center is almost set. Loosen cake from rim of pan. Cool completely before removing rim of pan. Makes 12 servings. Posted to brand-name-recipes by P&S Gruenwald <sitm@ne.infi.net> on Feb 20, 1998
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