CRUST:

1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. Parkay soft reduced calorie butter, melted

FILLING:

2 (8 oz.) pkgs. light Philadelphia cream cheese
1/3 c. sugar
2 eggs
1 tsp. vanilla

TOPPING:

3/4 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Preheat oven to 350 degrees. Mix crust ingredients and press into bottom and sides of 9 inch pie plate. Bake 10 minutes.

FOR FILLING: Beat cream cheese and sugar in large mixing bowl at medium speed with electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour into crust. Bake 40 minutes.

FOR TOPPING: Mix together sour cream, sugar and vanilla. Spoon over warm cheesecake. Chill. Top with strawberries.

TIP: Do not pre-bake crust.