1 pkg. Duncan Hines chocolate chip cookie mix
1 egg
3 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 tbsp. flour
3 eggs, lightly beaten
1 tsp. vanilla extract
3 tbsp. Duncan Hines canned chocolate frosting
Strawberries for garnish, cut in half

Preheat oven to 350 degrees. For crust, combine cookie mix, contents of buttery flavor pack from mix and egg in large bowl. Stir until thoroughly blended. Press mixture into bottom of ungreased 9-inch springform pan. Bake for 17-20 minutes or until set with edges lightly browned. Remove from oven. Increase oven temperature to 450 degrees.

For filling, beat cream cheese in large bowl at low speed with electric mixer. Add sugar and flour gradually. Add eggs and vanilla, mixing only until incorporated. Pour onto crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees. Bake for 28 to 33 minutes longer or until cheese cake is set.

Loosen cake from sides of pan with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until ready to serve. Remove sides of pan. Garnish with strawberries around edge of cake. Heat chocolate frosting until thin. Drizzle over strawberry halves. 12-16 servings.