Add vinegar to 1/2 cup sugar in large bowl; stir until sugar is almost dissolved. Add strawberries; stir until evenly coated. Let stand 1 hour; drain, reserving vinegar mixture.
Meanwhile, combine wafer crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
Heat oven to 325°F. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Arrange half the strawberries over prepared crust. Pour cream cheese mixture over strawberries.
Bake 45 to 50 min. or until center is almost set, covering loosely with foil for last 15 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Bring reserved vinegar mixture to boil in small saucepan; simmer on medium heat 5 min. or until mixture is reduced to syrup-like consistency, measuring about 1/2 cup. Cool completely.
Spoon vinegar mixture over cheesecake. Top with remaining strawberries.
Prepare using PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 1g
Total Carbohydrates 34g
Dietary Fibers 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.