1 c GRAHAM CRACKER CRUMBS
1/4 c GRANULATED SUGAR
2 tb BUTTER (unsalted), softened
In a small mixing bowl,
-combine the crumbs, sugar,
-and
Butter. Blend well with
-fingers, fork, or pastry
-blender.
Press onto the bottom of a
-well-buttered springform
-pan.
Chill for 30 minutes.
FILLING
2 lb CREAM CHEESE, softened
1 1/2 c GRANULATED SUGAR
1 c HEAVY CREAM
6 EGGS
3 tb LEMON JUICE
1/2 ts BRANDY or BRANDY EXTRACT
1 c SOUR CREAM
1 tb VANILLA EXTRACT
2 tb ALL-PURPOSE FLOUR, sifted
1 c FRESH STRAWBERRIES, chopped
In a large bowl, beat the
-cream cheese, sugar, and
-cream
Until smooth. Add the eggs,
-one at a time, making sure
-that
The mixture is smooth and
-creamy. Fold in the
-strawberries.
Pour mixture into the
-chilled pan and bake in a
-pre-heated
425 Degree F oven for 15
-minutes, then reduce the
Temperature to 275-degrees F
-and continue to bake for 1
Hour.
Transfer to a wire rack and
-allow to cool for 3 hours.
TOPPING
2 1/2 c FRESH STRAWBERRIES, chopped
1 c AMARETTO LIQUEUR
1 tb GRANULATED SUGAR
** CRUST
Yields
6 Servings