Strawberry  Cheesecake

Graham Cracker Crust TIP: Buy a premade graham cracker crust if you don't want to use the oven! 1 ½ cups graham cracker crumbs 8 Tablespoons butter ¼ cup brown sugar packed

Cheesecake Filling ¼ cup sour cream 1 pound strawberries ¾ cup heavy cream 16 ounces cream cheese 1 cup confectioners sugar 1 teaspoon vanilla extract 1 teaspoon cornstarch

Preheat oven to 350 degrees F. In a bowl combine the graham cracker crumbs, melted butter and brown sugar with a fork until well combined.

Press graham cracker mixture into the bottom and 1 ½ inches up the sides of a 9 inch pie plate.

Place the graham cracker crust in a preheated oven for 10 minutes at 350 degrees Fahrenheit. Remove from the oven and let it cool.

Wash and chop strawberries. Then puree in a blender or food process until smooth. Strain strawberries through a fine mesh strainer to remove seeds.

In a small bowl whisk together strawberry puree, powdered sugar and cornstarch until smooth. Place in a medium saucepan and cook over medium heat until very thick. Set aside to cool slightly.

In a large bowl beat cream cheese and sour cream with an electric mixer on high speed until smooth.

Add heavy whipping cream and pure vanilla to the bowl and beat until smooth and fluffy. Add strawberry sauce and beat on medium-high speed until smooth and fluffy.

Spread strawberry cheesecake filling into prepared crust and refrigerate at least 6-8 hours or overnight until thoroughly chilled and set.

Garnish with whipped cream and chopped strawberries as desired.