| | 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; 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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| Ingredients | | - |  | 1 1/4 cups graham cracker crumbs |
| - | | 1/4 cup sugar |
| - | | 1/3 cup butter or margarine, melted |
| - | | 2 packages frozen sweetened strawberries, thawed (10 ounce pkgs) |
| - | | 1 tablespoon cornstarch |
| - | | 3 packages cream cheese, softened (8 oz pkgs) |
| - | | 1 can Sweetened Condensed Milk (14 ounce Can) |
| - | | 1/4 cup lemon juice |
| - | | 3 Eggs |
| - | | 1 tablespoon water |
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