Strawberry Cheesecake Blintzes

Preheat oven to 375 degrees F.

In food processor or blender, place the softened mascarpone or cream cheese with sour cream, liqueur, sugar and 1/2 cup of the glaze for strawberries. Cover and blend until smooth. For each blintz, spoon 2 heaping tablespoons of the cheese mixture onto center of one crepe, spreading into a small circle.

Fold crepe in half over filling, then fold left and right edges to center. Fold over once more to make a packet. Place blintzes folded side down on a buttered baking sheet. Bake for 8 to 10 minutes, or until blintzes are heated through and edges are light golden brown.

To serve, warm remaining 1/2 cup glaze on HIGH power of microwave for about 45 seconds or until heated through. Place two blintzes on each serving plate; spoon strawberries over. Drizzle with glaze, add a dollop of sour cream, and serve immediately.

Makes 5 servings.