| | Directions |
- Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.
- In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth.
- Pour into a saucepan and bring to a boil; boil and stir for 2 minutes.
- Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
- In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined.
- Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce.
- Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.
- Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate overnight. Remove side of pan.
- Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
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Prep Time: 1 hour
Cook Time: 45 minutes
Container: Springform pan
|  | | Ingredients | | - | | 1 1/4 cups graham cracker crumbs |
| - | | 1/4 cup sugar |
| - | | 1/3 cup butter or margarine |
| - | | 2 packages frozen sweetened strawberries, thawed - 10 oz. each |
| - | | 1 tablespoon cornstarch |
| - | | 3 packages cream cheese, softened - 8 oz. each |
| - | | 1 can sweetened condensed milk, 14 oz. |
| - | | 1/4 cup lemon juice |
| - | | 3 eggs |
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