Realfood Bakedchicagorecipes Chocolate: [realfood] STRAWBERRY CHEESECAKE

* 1 1/4 cups graham cracker crumbs
* 1/4 cup sugar
* 1/3 cup butter or margarine, melted
* 2 (10 ounce) packages frozen sweetened strawberries, thawed
* 1 tablespoon cornstarch
* 3 (8 ounce) packages cream cheese, softened
* 1 (14 ounce) can sweetened condensed milk
* 1/4 cup lemon juice
* 3 eggs
* 1 tablespoon water

DIRECTIONS

1. Combine graham cracker crumbs, sugar and butter. Press onto the
bottom of an ungreased 9-in. springform pan. Refrigerate for 30
minutes. In a blender or food processor, combine strawberries and
cornstarch; cover and process until smooth. Pour into a saucepan;
bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup
strawberry sauce; cool. Cover and refrigerate remaining sauce for
serving. In a mixing bowl, beat cream cheese until light and fluffy.
Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on
low just until combined. Pour half of the cream cheese mixture over
crust. Drop half of the reserved strawberry mixture by 1/2
teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream
cheese mixture over sauce. Drop remaining strawberry sauce by 1/2
teaspoonfuls on top. With a knife, cut through top layer only to swirl
strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until
center is almost set. Cool on a wire rack for 10 minutes. Carefully
run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove side of pan. Thin chilled strawberry
sauce with water if desired; serve with cheesecake. Store in the
refrigerator.