Vegetable cooking spray
1 tbsp. graham cracker crumbs
4 (8 oz.) pkg. Neufchatel cheese, softened
3/4 c. sugar
4 eggs
1/2 tsp. vanilla extract
2 c. fresh strawberries, hulled
1 tbsp. strawberry flavored liqueur or water
1/2 tsp. cornstarch
8 fresh strawberries, halved

Coat an 8 inch springform pan with cooking spray. Sprinkle bottom of pan with graham cracker crumbs. Set aside.

Combine cheese and sugar in a large mixing bowl; beat at high speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into prepared pan.

Place pan in a 13 x 9 x 2 inch baking pan. Pour hot water into baking pan, filling half full. Bake at 325 degrees for 1 hour or until firm. Remove from oven and refrigerate 8 hours.

Place 2 cups strawberries in container of an electric blender or food processor; top with cover and process until smooth. Strain through a sieve to yield 1/2 cup puree. Combine puree, liqueur, and cornstarch in a non-aluminum saucepan. Bring to a boil. Cook 1 minute or until thickened. Chill.

Remove sides of pan, leaving cheesecake on bottom and place on a serving plate. Spoon strawberry sauce over top. Arrange strawberry halves over sauce. Yield 16 servings (about 218 calories per wedge.)