2 cups (8 oz.) Arnott’s Nice Biscuits, crumbed
1 teaspoon, cinnamon
4 oz butter, melted
1 1/2 lb PHILADELPHIA BRAND Cream Cheese, softened at room temperature
1 cup sugar
1 dessertspoon lemon juice
1 teaspoon vanilla essence
Combine biscuit crumbs, cinnamon and melted butter, press into a butter 8-inch spring form pan. Chill.
Beat Cream Cheese and sugar until smooth, add lemon juice, vanilla essence and eggs one at a time, beating constantly.
Pour into prepared crumb crust and bake in a slow oven (275 F to 300 F) for 45 minutes. Leace in oven to cool Chill.
Decorate with whipped cream, nutmeg and strawberries.