Strawberry Marbled Cheesecake

• 1 (10 oz.) pkg. frozen strawberries in syrup, thawed
• 1 1/2 tsp. cornstarch
• red food coloring (optional)
• 1 1/4 c. graham cracker crumbs
• 1/4 c. sugar
• 1/3 c. margarine or butter, melted
• 3 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 3 eggs
• 1/4 c. ReaLemon lemon juice from concentrate

1. In blender container, combine strawberries and cornstarch; blend until smooth.
2. In heavy saucepan, over medium heat, cook and stir until thickened.
3. Add food coloring if desired.
4. Reserve 1/3 cup sauce; cool.
5. Chill remaining sauce.
6. Preheat oven to 300u0b0. Combine crumbs, sugar and margarine; press on bottom of 9-inch spring-form pan.
7. In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth.
8. Add eggs and ReaLemon brand; mix well.
9. Spoon half the batter into prepared pan.
10. Spoon half the reserved strawberry sauce in small amounts over batter. Repeat, ending with sauce.
11. With knife, cut through batter to marble.
12. Bake 50 minutes or until center is set.
13. Cool.
14. Chill. Remove side of spring-form.
15. Serve with chilled strawberry sauce. Refrigerate leftovers.
16. Prep time:
17. 30 minutes.
18. Total time:
19. 3 1/2 hours.
20. Makes one 9-inch cheesecake.

frozen strawberries, cornstarch, red food coloring, graham cracker crumbs, sugar, margarine, cream cheese, condensed milk, eggs, lemon juice from concentrate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=413143 (may not work)