Ingredients:
1/4 cup butter
1 cup graham cracker crumbs
3 tablespoons sugar
24 ounces cream cheese, at room temperature
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 (10 ounce) packages frozen sliced strawberries in syrup, thawed
1 1/2 teaspoons cornstarch
Directions:
Puree strawberries and cornstarch in blender.
Heat in a saucepan over medium heat until thick.
Cool mixture.
Combine melted butter, graham crumbs and sugar and press onto bottom of 9″ springform pan.
Bake at 350 degrees for 10 minutes.
Combine cream cheese, sugar and vanilla until well mixed, then add eggs one at a time and mix well after each addition.
Pour half the batter over the crust.
Add half the strawberry mixture by spoonfuls to the batter.
Pour remaining cheesecake batter into the pan, then add the remaining strawberry mixture by spoonfuls.
Swirl the mixture with a knife until it has a marbled effect.
Bake at 300 degrees for 50 to 60 minutes or until set.
Allow cheesecake to cool, then remove rim of pan.
Chill overnight before serving.
Servings: 8
Time preparation: 30 min.
Time total: 90 min.