Strawberry Cheesecake(Steiger)

1. 3/4 c strawberry fruit spread combined with 1/4 c warm water may be substituted for the pourable fruit.
2. Do not use reduced-calorie sour cream.
3. Preheat oven to 325. Beat softened cream cheese in large bowl until creamy.
4. Blend in pourable fruit, vanilla, and salt.
5. Add eggs, one at a time, beating well after each addition.
6. Pour into greased 9 springform pan. Bakei 50 minutes.
7. Combine sour cream and vanilla; mix well.
8. Carefully spoon over warm cheesecake.
9. Bake another 10 minutes, or until just set. Turn oven off; leave cheesecake in oven, with door closed, 30 minutes.
10. Transfer to wire rack; loosen cheesecake from rim of pan. Cool overnight.
11. Just before serving, garnish with sliced strawberries.
12. Nutrition information per slice: 379 calories, 8 gm protein, 18 gm carbohydrate, 31 gm fat, 170 mg cholesterol, 313 mg sodium, 1 diabetic medium-fat meat exchange, 5 diabetic fat exchange, 1-1/4 diabetic fruit exchange Source: Sugar-Free Desserts, the December 1992 issue of _Favorite All-Time Recipes_ magazine.