Strawberry Shortcake Cheesecake

Ingredients:
1 round prepared sponge cake (6 oz.), 12 inch
2 Tbsp. strawberry jam, melted
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 Tbsp. vanilla
2 eggs
1 1/2 c. thawed cool whip
1 1/2 c. fresh strawberries, sliced

Directions:
Preheat oven to 350 degrees.

Remove rim from 9-inch springform pan; set aside. Place bottom of pan on sponge cake; use as pattern to trim sponge cake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake.

Bake 35 to 40 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with cool whip just before serving; top with berries.

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