Phyllis: Here are two recipes of Margarita Cheesecake. If you want strawberry flavor you just look in the supermarket for the strawberry syrop for the Margaritas (it is sold where the wine and hard licor are sold. They also have margarita mix and the strawberry syrop is good for daiquirys and Strawberry Margaritas)You can cut in half the liquid adding half of it of the strawberry syrop. Also garnish the cheesecake with strawberry slices (fresh strawberries.

MARGARITA CHEESECAKE
Made with reduced-fat cream cheese and light sour cream, this cheesecake is irresistible - just like its namesake cocktail. From Epicurious.com

CRUST
Nonstick vegetable oil spray
1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted

FILLING
3 8-ounce "bricks" Neufchâtel cheese (reduced-fat cream cheese),
room temperature
1 1/4 cups light sour cream
3/4 cup plus 2 tablespoons sugar
2 1/2 tablespoons triple sec or other orange liqueur
2 1/2 tablespoons tequila
2 1/2 tablespoons fresh lime juice
4 large eggs

TOPPING
3/4 cup light sour cream
1 tablespoon fresh lime juice
1 tablespoon sugar

Very thin lime slices, cut in half
Very thin lime peel strips

FOR CRUST: Position rack in center of oven and preheat to 350°F. Spray 9-inch springform pan with 2 3/4-inch-high sides with vegetable oil spray. Mix graham cracker crumbs and butter in medium bowl until blended. Press crumbs over bottom and 1 inch up sides of prepared pan. Refrigerate crust.

FOR FILLING: Using electric mixer, beat cheese in large bowl until fluffy. Beat in sour cream, then sugar, triple sec, tequila and lime juice. Beat in eggs. Pour filling into crust. Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes. Remove from oven; turn off oven.

FOR TOPPING: Whisk sour cream, lime juice and sugar in small bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven. Let stand 45 minutes or less (Cheesecake will look very soft, but will set up when chilled.) Refrigerate cake until well chilled, up to 1 day. Run knife around pan sides. Remove pan sides. Place cake on platter. Arrange lime half-slices and peel around top edge of cheesecake. Serves 10 to 12.

Margarita Cheesecake
From Too Hot Tamales Show

1 1/4 Cups vanilla wafer cookie crumbs
1/4 Cup unsalted butter -- melted
3 Packages cream cheese -- (8 ounce) room temperature
2 Cups sour cream
1 1/4 Cups sugar
3 Tablespoons Grand Marnier
3 Tablespoons gold tequila
3 Tablespoons Lime Juice -- Freshly Squeezed
2 Teaspoons grated lime peel
4 Large eggs
1Thin lime slices (garnish)

Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9inchdiameter springform pan with 2 3/4inch high sides. Refrigerate while preparing filling. Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition. Pour filling into crust. Bake until center is softly set, about 50 minutes. Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime slices. Yield: 10 to 12 servings 10/25/96 show

Buen Provecho! Gladys/PR