Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 8 min.; cool.
Blend 2 cups strawberries and 1 Tbsp. sugar in blender until smooth. (You should have about 1 cup strawberry purée.)
Beat 3 pkg. cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add strawberry purée and food coloring; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cheesecake; cool cheesecake completely.
Beat remaining cream cheese, 1/4 cup of the remaining sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP. Reserve 2/3 cup cream cheese mixture; spread remaining over top of cheesecake. Refrigerate cheesecake and reserved cream cheese mixture (separately) 4 hours.
Remove rim of pan just before serving cheesecake. Spread reserved cream cheese mixture around side of cheesecake. Press ladyfinger halves, flat sides down and rounded sides out, into cream cheese mixture as shown in photo. Slice remaining strawberries; toss with remaining sugar. Spoon over cheesecake.
Save 60 calories and 7g of fat, including 5g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Soft ladyfingers can vary in width. Depending on the size ladyfingers you purchase, you may need to adjust the number of ladyfingers needed to cover the side of the cheesecake.
Substitute vanilla bean paste for the vanilla extract.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 17g
Trans Fat 1g
Total Carbohydrates 35g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.