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Ingredients

• 1 round prepared shortcake (169g), 12 inch
• 2 tablespoons Kraft Pure strawberry jam, melted
• 2 pkg. (250g each) Philadelphia brick cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon vanilla
• 2 eggs
• 1 1/2 cups thawed Cool Whip whipped topping
• 1 1/2 cups fresh strawberries, sliced

Directions

1. Heat oven to 350°F.
2. Remove rim from 9-inch springform pan; set aside. Place bottom of pan on shortcake; use as pattern to trim shortcake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam.
3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over cake.
4. Bake 35 to 40 min. or until centre 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.
5. Kraft Kitchens Tip: To use leftover cake trimmings, cut them up and store in airtight container at room temperature. Serve topped with additional sliced strawberries and thawed Cool Whip for a quick dessert or snack.