Passover cheesecake with strawberry sauce

2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)
3 Tbsp. margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. grated orange peel
4 eggs
1 pkg. (10 oz.) frozen strawberries in lite syrup, thawed and drained, reserving 1/4 cup syrup
2 tsp. orange juice
Total time: 4 hr 55 min

1. Mix cookie crumbs and margarine. Press onto bottom and 1 inch up side of lightly greased 9-inch springform pan. Bake at 325?F for 12 minutes.
2. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Blend in peel. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.
3. Bake for 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours of overnight. Place strawberries in blender or food processor container; cover. Blend until smooth; strain. Stir in reserved syrup and juice. Serve with cheesecake.