Recipe by: Kathy Higgins
- one 1/four cups graham cracker crumbs
- one/4 cup white sugar
- two teaspoons ground cinnamon
- one/three cup butter, melted
- 2 (ten ounce) packages frozen sweetened sliced strawberries, thawed and drained
- one tablespoon cornstarch
- 3 (eight ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/four cup lemon juice
- one/2 teaspoon vanilla extract
- three eggs
- one tablespoon water (optional)
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ten h 45 m
- Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for thirty minutes.
- Preheat oven to 300 degrees F (150 degrees C).
- Place strawberries and cornstarch into a blender. Cover and puree right up until smooth. Pour strawberry sauce into a saucepan.
- Bring to a boil more than substantial heat. Boil and stir right up until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce awesome. Cover and refrigerate remaining sauce for serving.
- Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy steadily beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on minimal pace right up until just mixed. Pour half of cream cheese mixture over crust drop half of reserved strawberry sauce by one/two teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce drop remaining strawberry sauce by 1/two teaspoonfuls on best. Minimize by way of best layer only with a knife to swirl strawberry sauce.
- Bake in preheated oven until center is almost set, 45 to 50 minutes. Awesome on a wire rack for 10 minutes. Carefully run a knife about edge of pan to loosen awesome one hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.