Starwberry Cheese Cake

Pureed strawberries are added to a creamy batter for this strawberry cheesecake with graham cracker crust. A light topping of sweetened sour cream and fresh strawberries create the perfect finish. This cheesecake is best prepared the day before to allow for plenty of time for cooling and chilling.

Ingredients

• 1 1/2 cups graham cracker crumbs ( about 9 1/2 graham crackers)
• 1 1/4 cups plus 3 TBSP sugar, divided
• 5 TBSP unsalted butter, melted
• 1 package (16 ounces) Driscoll's strawberries, divided
• 4 packages (8 ounce each) cream cheese, at room temperature
• 1 1/2 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream

Directions

1. Preheat oven to 350°F
2. Brush a 9-inch or 10-inch springform pan with melted butter. (Or use a non-stick springform pan without butter).
3. Place 1 1/2 cups graham cracker crumbs into a medium bowl.
4. Add 1 TBSP of sugar.
5. Add 5 TBSP melted butter.
6. Stir to combine.
7. Transfer graham cracker mixture to prepare pan and PRESS into bottom of pan and at least 1 inch up the sides.
8. Bake about 12 minutes or until golden brown.
9. Allow crust to cool completely.
10. Reduce oven to 300°F
11. Hull half of the strawberries and PUREE in a blender or food processor.
12. Set aside puree.
13. Place 4 packages cream cheese into a large mixing bown or the bowl of a stand mixer fitted with paddle attachment.
14. Beat cream cheese on low speed until completely smooth amd SCRAPE DOWN sides of bowl and beater as needed to ensure no lumps remain.
15. Add 1 1/4 cups sugar.
16. Add 1 1/2 tsp vanilla extract.
17. Beat on slow speed until well combined.
18. Add 4 eggs, 1 at a time, while BEATING on low speed and SCRAPE DOWN sides of bowl as needed.
19. Beat in straberry puree.
20. Pour batter into cooled pan and TAP bottom of pan on countertop to release any air bubbles.
21. Bake about 1 hour and 20 minutes or until edges are just set and center is jiggly, slightly.
22. Allow to cool on wire rack 5 minutes.
23. Place 1 cup sour cream into a medium bowl.
24. Stir in remaining 2 TBSP sugar.
25. Spread sour cream mixture evenly over top of cheescake.
26. Return cheescake to oven and bake 5 minutes longer.
27. Turn off oven and prop oven door open with the handle of a wooden spoon.
28. Allow cheescake to slowly cool in oven for 1 hour.
29. REMOVE from oven and ALLOW cheesecake to cool completely.
30. CHILL in refrigerator at least 4 hours or overnight.
31. HULL and SLICE in half remaining strawberries and ARRANGE on top of cheesecake.
32. SERVE immediately.