Serve: 12

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

Method:
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.

Strawberry Cheesecake Recipe