FOR REGULAR PIE:

1 Pet Ritz pie crust shell
9 oz. cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. almond extract
1 1/2 c. sliced fresh strawberries or other fresh fruit
8 oz. La Creme whipped topping, thawed

FOR DEEP DISH PIE:

1 Pet Ritz pie crust shell
12 oz. cream cheese, softened
1/2 c. sugar
2 eggs
1/4 tsp. almond extract
1 1/2 c. sliced fresh strawberries or other fresh fruit
8 oz. La Creme whipping topping, thawed

Preheat oven and baking sheet to 400 degrees. Partially bake pie crust for 6 minutes; cool slightly. Reduce oven temperature to 375 degrees. In a large bowl, beat together cream cheese, sugar, eggs and almond extract until blended. Pour into partially baked crust and bake on preheated baking sheet 30 minutes or until filling is firm; cool completely. In a bowl, fold fruit into whipped topping. Spread mixture on cooled cheesecake; chill. Makes 8 servings (6 for regular crust).

Estimated preparation time: 15 minutes. Baking time: 36 minutes. Chilling/cooling time: 3 hours.