1. Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended and smooth.
2. Gently stir in whipped topping. Spoon into crust.
3. Refrigerate 3 hours or until set. Garnish with fresh strawberries or serve with Easy Strawberry Sauce (recipe follows), if desired. Store leftover cheesecake in refrigerator.
Easy Strawberry Sauce: Mix 1/2 cup strawberry jam with 1/4 teaspoon McCormick® Pure Vanilla Extract or McCormick® Pure Almond Extract .
I didn't have any strawberry jam on hand, so I improvised. I added 1/4 cup sugar to a bag of frozen strawberries and heated it on the stove top until bubbly and the berries were tender.