Strawberry Cheesecake

• FOR THE CRUST:
• 1 cup Graham Cracker Crumbs
• 1/4 cups Sugar
• 3 Tablespoons Melted Butter
• FOR THE CHEESECAKE FILLING:
• 24 ounces, weight Cream Cheese, Softened To Room Temperature
• 3/4 cups Sugar
• 3 Tablespoons All-purpose Flour
• 3 whole Eggs
• 1 Tablespoon Vanilla Extract
• 1 cup Sour Cream
• FOR THE STRAWBERRY SAUCE:
• 16 ounces, weight Strawberries (I Used Frozen Sliced)
• 1/2 cups Strawberry Preserves
• 8 whole Fresh Strawberries, For Garnish (optional)

1. For the crust:
2. Preheat oven to 325 F.
3. Place graham cracker crumbs, sugar and melted butter into a small bowl and combine. Press into a 9 or 10-inch springform pan. Bake for 8 minutes. Remove from oven and set aside to cool.
4. For the filling:
5. Place cream cheese into a mixer bowl and beat with an electric mixer at medium speed until creamy.
6. Combine sugar and flour in a small bowl then add it to the cream cheese mixture and continue to beat until combined. With mixer running, add eggs one at a time, beating until incorporated.
7. Add vanilla and sour cream, beat 2 minutes, scraping down sides and bottom of the bowl if necessary.
8. Pour the filling over the prepared crust. Bake for 50-55 minutes or until center is set. Remove from oven to a wire rack to cool for 1 hour. Run a knife around edge of cheesecake pan and remove sides. Refrigerate for at least 4 hours before serving.
9. Meanwhile, prepare strawberry sauce. Add strawberries and preserves into a blender or food processor and pulse about 10-12 times. Pour into a serving dish, cover and keep refrigerated until ready to serve.
10. To serve, slice cheesecake and top with strawberry sauce.
11. Enjoy!
12. Miss

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Taken from tastykitchen.com/recipes/desserts/strawberry-cheesecake-2/ (may not work)