Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      ounces        cream cheese
   1      cup           strawberry pourable fruit
   1      teaspoon      vanilla
     1/4  teaspoon      salt
   4                    eggs
   2      teaspoons     vanilla
   1      cup           sour cream
                        strawberries -- sliced

Preparation:

3/4 c strawberry fruit spread combined with 1/4 c warm water may be substituted for the pourable fruit. Do not use reduced-calorie sour cream. Preheat oven to 325. Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9" springform pan. Bake 50 minutes. Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 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 overnight. Just before serving, garnish with sliced strawberries.