Strawberry Cheesecake Tart

Makes 8 servings.

1 refrigerated pie crust (half of a 15 ounce package)
2 (8 ounce) packages cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla extract
3 ounces semisweet chocolate, melted
4-5 cups (about 1 1/2 pounds) stemmed and halved strawberries
2 tablespoons strawberry or red currant jelly, melted

Heat oven to 425 degrees F.

Press pie crust into 9-inch round tart pan with removable bottom. Fold edge in and press firmly against side of pan. Prick crust all over with fork. Refrigerate 10 minutes. Bake in center of oven 10-12 minutes or until lightly browned. Cool on rack.

Meanwhile, in mixer bowl, beat together cream cheese, sugar and vanilla extract until smooth and creamy; set aside.

When tart shell is completely cool, spread chocolate evenly over bottom. Refrigerate 5-10 minutes until set. Spread cheese mixture evenly over chocolate. Arrange strawberries on cheese mixture and brush lightly with jelly. Refrigerate at least 1 hour before serving.

Nutrition facts per serving: 402 calories, 29 g fat, 60 mg cholesterol, 305 mg sodium, 34 g carbohydrates, 4 g fiber and 6 g protein

For a lower-fat version, spread bottom of pie shell with 2 ounces melted chocolate instead of 3 ounces, use 2 (8-ounce packages) reduced-fat or Neufchatel cheese for the cream cheese and increase vanilla to 11/2 teaspoons It will lower calories to 318 and fat to 20 g.

Source: California Strawberry Commission.