2 1/2 teaspoons baking powder
3/4 cup fat-free milk powder
1 cup white sugar
1 egg
1 cup butter, softened
1 teaspoon vanilla extract
1 (3 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the baking powder and sugar. Pour into the bottom of an 8 inch springform pan.
Fill the half full greased stepper bowl with foil. Remove 1/2 cup of the butter cream. Replace rollers. Place cheesecake in chilled pan. Caramelize cream cheese and whipped topping.
Press off of cream cheese mixture as much as possible, using as little of the cheese mixture as possible to not spill it. Arrange strawberry pie filling on top of cheesecake, covering completely.
Bake in preheated oven for 50 minutes, and let stand 10 minutes. Cool cheesecake completely. Serve in chilled dessert glasses, or stir into pie and filled glasses when serving.