2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/4 cup strawberry preserves
5 drops red food coloring
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
4 medium strawberries, sliced
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter. Add preserves and food coloring; stir until well blended. Pour into crust; cover with the remaining plain batter.
BAKE 40 minutes or until center is almost set. Cool.
REFRIGERATE 3 hours or overnight. Top with the whipped topping and strawberries just before serving. Store leftover cheesecake in refrigerator.