Creamy Strawberry Cheesecake

• 1-1/2 cups sliced fresh strawberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 2 large eggs, lightly beaten

1. Preheat oven to 350u0b0. In a small saucepan, combine strawberries, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved and mixture is bubbly, 2 minutes. Mix cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; cool.
2. Mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a 9-in. pie plate. Bake 10 minutes. Cool on a wire rack.
3. Beat cream cheese, sugar, sour cream and vanilla on medium speed until creamy. Add eggs; beat on low speed just until combined. Pour into prepared crust. Spoon cooled berry mixture over top; swirl into filling.
4. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours or overnight.

fresh strawberries, sugar, lemon juice, cornstarch, water, graham cracker crumbs, sugar, butter, cream cheese, sugar, sour cream, vanilla, eggs

Taken from www.tasteofhome.com/recipes/creamy-strawberry-cheesecake/ (may not work)