Strawberry Cheesecake

For the crust:

Preheat oven to 325 F.

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.

For the filling:

Place cream cheese into a mixer bowl and beat with an electric mixer at medium speed until creamy.

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.

Add vanilla and sour cream, beat 2 minutes, scraping down sides and bottom of the bowl if necessary.

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.

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.

To serve, slice cheesecake and top with strawberry sauce.

Enjoy!

Miss