Strawberry Shortcake Cheesecake

** Recipe from Kraft **

* 1 round prepared sponge cake (6 oz.), 12 inch

* 2 Tbsp.  strawberry jam, melted

* 2 pkg. (8 oz. each) cream cheese, softened

* 1/2 cup  sugar

* 1 Tbsp. vanilla

* 2   eggs

* 1-1/2 cups thawed whipped topping

* 1-1/2 cups  fresh strawberries, sliced

Heat oven to 350.  REMOVE rim from 9" springform pan; set aside. Place bottom of pan on sponge cake; use as pattern to trim sponge cake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam.  BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake.  BAKE 35-40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with whipped topping just before serving; top with berries.