2 cups soft coconut macaroon cookie crumbs
3 Tbsp. margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup plus 1 tsp. sugar, divided
2 Tbsp. grated orange peel
4 eggs
     2 cups strawberries, hulled, quartered
     2 tsp. orange juice
               OR
     1 can cherry pie filling

PREHEAT oven to 325°F if using a silver 9-inch spring form pan (or to 300°F if using a dark nonstick 9-inch spring form pan).
Mix cookie crumbs and margarine.
Lightly grease form pan
Firmly press crust mixture onto bottom and 1 inch up the sides.
Bake 12 minutes.

MEANWHILE, beat cream cheese and 1 cup of the sugar with
mixer on medium speed until well blended.
Add peel; mix well.
Add eggs 1 at a time, mixing on low speed after each addition just until blended.
Pour into crust.
BAKE 55 minutes or until center is almost set.

Run knife or metal spatula around rim of pan to loose cake;
cool before removing rim of pan.
Refrigerate 4 hours or overnight.

PLACE strawberries in blender or food processor container; cover.
Blend until smooth; strain.
Stir in juice and remaining 1 tsp. sugar.
Serve spooned over cheesecake slices.
Store leftover cheesecake in refrigerator.