Strawberries-And-Cream Cheesecake

• 1 lb strawberry, hulled
• 3 tablespoons light corn syrup
• 1 cup finely ground graham cracker
• 1 cup sugar
• 3 tablespoons sugar
• 3 tablespoons unsalted butter, melted
• 1 lb cream cheese, room temperature
• 13 ounces cream cheese, room temperature
• 14 teaspoon salt
• 2 large eggs, room temperature
• 1 vanilla bean, seeds scraped, and reserved
• 8 14 ounces mascarpone cheese, room temperature

1. Preheat oven to 300F Place strawberries in a single layer on a rimmed baking sheet.
2. Drizzle with corn syrup, and toss gently to coat.
3. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour and 30 minutes.
4. Trans strawberries and syrup to a medium bowl, and mash with a potato masher.
5. Let cool completely.
6. Raise oven temperature to 350F Stir together graham crumbs, 3 tablespoons sugar and the melted butter in a small bowl.
7. Press mixture in the bottom of a 9-inch springform pan to make an even layer.
8. Bake until the crust is firm to the touch and has just darkened, about 10 minutes.
9. Transfer pan to a wire rack to cool completely.
10. Reduce oven temperature to 325F Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes.
11. Scrape down sides of bowl, then gradually add remaining cup of sugar, and the salt.
12. Scrape down sides of bowl; add eggs 1 at a time, mixing well after each addition.
13. Scrape down the sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes.
14. (Reserve vanilla bean for another use).
15. Transfer 5 cups of cream cheese mixture to bowl with mashed strawberries; stir to combine.
16. Pour strawberry-cream mixture on top of crust; smooth with an offset spatula.
17. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.
18. Wrap the exterior of the springform pan in 2 layers of foil.
19. Set in a large roasting pan.
20. Fill roasting pan halfway with boiling water halfway up sides of springform pan.
21. bake cheesecake until set, about 1 hour to 1 hour 10 minutes.
22. Remove springform pan from water bath, and transfer to wire rack to cool.
23. Refrigerate until cold, at least 4 hours, or overnight.

strawberry, light corn syrup, graham cracker, sugar, sugar, unsalted butter, cream cheese, cream cheese, salt, eggs, vanilla bean, mascarpone cheese

Taken from www.food.com/recipe/strawberries-and-cream-cheesecake-414186 (may not work)