Vanilla is the star in this velvety dessert. Fresh berries add a splash of color that's sure to brighten any table.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended and smooth.
Gently stir in whipped topping. Spoon into crust.
Refrigerate 3 hours or until set. Garnish with fresh strawberries or serve with Easy Strawberry Sauce (recipe follows), if desired. Store leftover cheesecake in refrigerator.
Use reduced fat cream cheese, light frozen whipped topping and reduced fat graham cracker crust for a savings of 82 calories and 10g fat per serving. Mix 1/2 cup strawberry jam with 1/4 teaspoon McCormick® Pure Vanilla Extract or McCormick® Pure Almond Flavor . Prepare cheesecake filling as directed. Use 12 mini graham cracker tart crusts in place of the crumb crust. Fill each with 1/3 cup filling. Refrigerate 3 hours or until set. Makes 12 servings.