Strawberry Cheesecake Blintzes

8 ounces mascarpone or cream cheese, softened
1/3 cup dairy sour cream
2 tablespoons orange liqueur or orange juice
2 tablespoons granulated sugar
1 cup glaze for strawberries, divided
10 ready-to-use crepes, at room temperature
2 1/2 to 3 cups sliced fresh strawberries or mixed fresh berries
Sour cream

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.