For the crust:
13.50 oz. Graham Cracker Crumbs
2 Tbsp. melted butter
For the cheesecake:
3 packages cream cheese (8 0z. each)
1 1/2 c. sugar
1/2 c. sour cream
Zest and juice of 1 lemon
1 tbsp. vanilla
4 large eggs
For the strawberry topping:
4 cups FLAV-R- PAC Whole Strawberries, sliced
½ cup suger
4 tbsp. water, divided
1 tbsp. corn starch
Preheat oven to 350 degrees.
Coat a 9×13 baking pan with non-stick cooking spray and set aside.
For the crust, mix the graham cracker crumbs, butter and sugar until well combined. Pour the crust mixture into the baking pan and press down, making sure to coat the baking sheet evenly.
For the filling, use i standing or hand-held mixer to beat the cream cheese until smooth. Add sugar, sour cream, lemon Juice, zest, and vanilla and beat again until smooth. Add eggs one at a time until just combined. Pour mixture over the crust and bake for 35 to 40 minutes, or until the center is almost set. Let cool. Place in the fridge for at least 2 hours.
For the strawberry topping, add strawberries, sugar and 2 tbsp. water to sauce pan and cook on medium-high heat until boiling. Reduce heat to medium low.
In a small bowl, whisk corn starch and remaining 2 tbsp. of water until the corn starch is dissolved. Add the liquid to the strawberry mixture and stir. Cook 4 to 5 minutes, stirring frequently. Once thickened, remove the strawberry mixture from the heat and let cool.
Cut the cheesecake into squares and spoon strawberry mixture over top.