1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon grated orange peel
5 tablespoons unsalted butter, melted
2/3 cup sugar
12 oz. cream cheese, softened
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
4 cups whole fresh strawberries
1/4 cup red currant jelly, melted
1. Heat oven to 325°F. Spray 9-inch pie pan with cooking spray. Combine crumbs, 2 tablespoons sugar and 1 teaspoon orange peel in medium bowl. Stir in melted butter until crumbs are moistened. Press into bottom and up sides of pan. Bake 6 minutes or until set.
2. Process eggs and 2/3 cup sugar in food processor 1 minute or until smooth. Add cream cheese; pulse to break up. Process 15 seconds or until smooth. Add all remaining filling ingredients; process just until smooth. Pour into crust.
3. Bake 30 to 35 minutes or until top is firm when gently shaken and outside edge is slightly puffed. Place on wire rack; cover with paper towels. Cool 2 hours. Remove paper towels; cool to room temperature. Cover and refrigerate until thoroughly chilled, at least 5 hours or overnight.
4. Arrange strawberries over top of pie; brush with jelly. Serve cold. Store in refrigerator.
PER SERVING: 460 calories, 28 g total fat (16.5 g saturated fat), 7 g protein, 47.5 g carbohydrate, 130 mg cholesterol, 250 mg sodium, 2.5 g fiber