Cheesecake
By Linda Johnson
1 ¾ cups Graham Cracker or Vanilla Wafer crumbs
1/3 cup butter or margarine, melted
1 ¼ cups sugar, divided
3 (8 oz.) pkgs. Cream cheese, softened
2 teaspoons vanilla
3 eggs
1 cup sour cream
Strawberry Topping (below)
Preheat oven to 350˚F if using a silver 8- or 9-inch spring form pan (or 325˚F if using a dark nonstick 8- or 9-inch spring form pan). Mix crumbs, butter and ¼ cup of the sugar. Press firmly onto bottom and 2 ½ inches up side of pan; set aside.
Beat cream cheese, remaining 1 cup sugar and vanilla with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream. Pour into crust.
Bake 1 hour to 1 hour 10 minutes or until center is almost set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour. Remove from oven; cool completely.
Top with 3 cups sliced fresh strawberries and pour filling on top. Refrigerate 4 hours or overnight. Remove side of pan, slice and serve. Store leftover cheesecake in refrigerator.
Strawberry Topping*
3 tablespoons cornstarch 1 cup sugar
1 small pkg. strawberry JELLO 1 ½ pts. fresh, sliced strawberries
2 cups water
Mix JELLO, cornstarch, and water. Heat, stirring constantly, until mixture comes to a boil and thickens. Stir in sugar until it is dissolved. Let cool a little; 10 minutes. Place sliced strawberries on top of cheesecake. Pour mixture over strawberries and refrigerate until set.
*This topping makes a great pie for summertime. Just put the strawberries in a regular baked pie crust or a ready made Graham Cracker or Vanilla Wafer crust and pour the topping over. Chill till set and top with whipped cream or Cool Whip.