- ¼ c. sugar
- 1/3 c. melted butter
- 1 Tbs. cornstarch
- 3 8-oz. packages softened cream cheese
- 1 14-oz. can condensed milk
- ¼ c. fresh lemon juice
- 2 10-oz. packages of frozen strawberries – thawed
- 3 eggs
- 1 Tbs. water
- 1 ¼ c. graham cracker crumbs
Combine sugar, butter and graham cracker crumbs. Press into the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. Combine strawberries and cornstarch in a blender until smooth consistency.
Pour strawberries into a saucepan and bring to boil – stirring for 2 minutes. Set aside ½ c. of the strawberry sauce and let cool. Cover the remaining sauce for serving later.
In a mixing bowl beat cream cheese until light and fluffy. Gradually blend in the milk and lemon juice, and eggs and beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by ½ tsp. onto cream cheese layer and then spoon remaining mixture over sauce. Drop remaining strawberry sauce by ½ tsp. on top. With a knife, cut through top layer only to swirl strawberry sauce.
Bake at 300 degrees for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes and then run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Serve chilled strawberry sauce with cheesecake and keep remaining refrigerated.