Strawberry Cheesecake

Though I have yet to make this one, it looked so yummy! My old Roommate Sharon made the one displayed below, and it looks absolutely delicious. It's on my list of things to try...when I get a free cooking day!

INGREDIENTS:

1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter or margarine, melted 2 (10 ounce) packages frozen sweetened strawberries, thawed 1 tablespoon cornstarch 3 (8 ounce) packages cream cheese,

softened 1 (14 ounce) can sweetened condensed milk 1/4 cup lemon juice 3 eggs 1 tablespoon water

DIRECTIONS:

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.