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1 package (10 oz.) frozen sliced strawberries in syrup
2/3 cup all-purpose flour
1 teaspoon strawberry extract
4 to 5 drops red food color
1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
Sweetened whipped cream
1. Prepare PASTRY CRUST. Heat oven to 350°F.
2. Beat cream cheese and sugar in large bowl until smooth. Puree strawberries with syrup in food processor or blender; add to cream cheese mixture. Blend in flour, eggs, strawberry extract and food color. Stir in small chocolate chips. Pour into prepared crust.
3. Bake 10 minutes; without opening oven door, decrease oven temperature to 250°F; continue baking 50 to 60 minutes or until set. With knife, loosen cheesecake from side of pan; cool to room temperature.
4. Cover; refrigerate several hours or overnight; remove side of pan. Serve topped with sweetened whipped cream and strawberries. Makes 12 servings.
1/3 cup butter or margarine, softened
1/3 cup sugar
1-1/4 cups all-purpose flour
Heat oven to 450°F. Beat butter and sugar in small bowl until creamy; blend in egg. Add flour; mix well. Spread dough on bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 5 minutes; cool.
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