Strawberry Cheesecake with Gingersnap Crust

• 3 cups gingersnap cookie crumbs
• 1/4 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 3 8-ounce packages cream cheese, room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups fresh strawberries, hulled, halved

1. Position rack in center of oven and preheat to 325F.
2. Blend cookie crumbs, sugar and butter in processor until well mixed.
3. Press crumb mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 1/2-inch-high sides.
4. Bake crust until set, about 10 minutes.
5. Transfer to rack.
6. Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
7. Beat in vanilla.
8. Add eggs and beat just until blended.
9. Pour filling into crust-lined pan.
10. Bake until sides of cheesecake are slightly puffed and begin to crack, and center moves slightly when pan is shaken gently, about 1 hour.
11. Transfer cake to rack.
12. Cool completely.
13. Cover; chill overnight.
14. Release pan sides from cheesecake.
15. Arrange strawberries around outer edge of cheesecake.
16. Cut into wedges.

cookie crumbs, sugar, unsalted butter, cream cheese, sugar, vanilla, eggs, fresh strawberries

Taken from www.epicurious.com/recipes/food/views/strawberry-cheesecake-with-gingersnap-crust-101704 (may not work)