3 (8 oz.) pkgs. cream cheese, softened
1 c. no-sugar-added strawberry pourable fruit
3 tsp. vanilla, divided
1/4 tsp. salt
4 eggs
1 c. sour cream
Fresh strawberry halves or slices (optional)

3/4 cup no-sugar-added strawberry fruit spread combined with 1/4 cup warm water may be substituted.

Do not use reduced-calorie sour cream.

Preheat oven to 325 degrees. Beat cream cheese in large bowl until creamy. Blend in pourable fruit, 1 teaspoon vanilla and salt. Add eggs, one at a time, beating well after each addition. Pour into a greased 9 inch springform pan. Bake 50 minutes. Combine sour cream and remaining 2 teaspoons vanilla, mix well. Carefully spoon over warm cheesecake. Return to oven, continue baking 10 minutes or until just set. Turn oven off; leave cheesecake in oven, with door closed, 30 minutes. Transfer to wire rack; loosen cheesecake from rim of pan. Cool completely before removing rim. Cover and chill at least 6 hours or overnight. Just before serving, garnish cheesecake with strawberries, if desired.