1 stick butter
16 oz. Whitehall Specialties 851 Cream Cheese Replacer
1 tub vanilla “Rich & Creamy” frosting
3 eggs
1 pint fresh strawberries, sliced
1/2 tsp cinnamon
1/4 cup sliced almonds (optional)
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Preheat oven to 325 degrees. In a large bowl, beat dry cake mix and butter until crumbs form. Reserve 1 cup. In bottom of an ungreased 13 x 9 inch pan, press in remaining crumb mixture for a crust. In another large bowl, beat Whitehall Specialties Cream Cheese Replacer and frosting until smooth. Beat in eggs, one at a time, just until blended. Fold in the sliced strawberries, reserving 1/4 cup. Pour batter over crust. Stir together the reserved crumb mixture, cinnamon, almonds, and reserved strawberries. Sprinkle over the top of the cheesecake filling. Bake for approximately 45 minutes or until set. Refrigerate at least 2 hours before cutting. Store in refrigerator.
