Ingredients

• 1 ¼ cups graham cracker crumbs
• ¼ cup white sugar
• 2 tsp ground cinnamon
• ⅓ cup butter, melted
• 2 (10 oz) pkgs frozen sweetened sliced strawberries, thawed and drained
• 1 Tbs cornstarch
• 3 (8 oz) pkgs cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• ¼ cup lemon juice
• ½ tsp vanilla extract
• 3 eggs
• 1 Tbs water (Optional)

Directions

• Step 1
  Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.

• Step 2
  Preheat oven to 300 degrees.

• Step 3
  Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.

• Step 4
  Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

• Step 5
  Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.

• Step 6
  Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

Note:  Lighter and creamier than many cheesecake recipes.  As an alternative, try vanilla wafers crumbs for crust.