- 15 graham crackers, crushed
- 3 T. butter, melted
- 4 (8 oz.) pkgs. cream cheese
- 1-1/2 C. sugar
- 3/4 C. milk
- 4 eggs
- 1 C. sour cream
- 1 T. vanilla
- 1/4 C. flour
- 1 pint strawberries
- 1/3 C. sugar
Preheat oven to 350 degrees F; grease bottom and sides of one 9-in. springform pan.
Combine cracker crumbs and melted butter; press into bottom of prepared pan.
Ingredients for cheesecake need to be at room temperature. Beat cream cheese and sugar just until smooth. Blend in milk, then mix in eggs, one at a time, just enough to incorporate. Stir in sour cream, vanilla, and flour just until smooth. Pour mixture into prepared crust.
Bake for one hour plus 15 minutes. After cooling, store in refrigerator.
For strawberry topping: Combine prepared strawberries and sugar in a pan; cook over medium heat until strawberries release their juice and a thick sauce is created. Place about 1/3 of strawberry sauce into a bowl and mash with a fork, spoon, or potato masher; combine all strawberry sauce together. Chill and serve over cheesecake.
Combine cracker crumbs and melted butter; press into bottom of prepared pan.
Ingredients for cheesecake need to be at room temperature. Beat cream cheese and sugar just until smooth. Blend in milk, then mix in eggs, one at a time, just enough to incorporate. Stir in sour cream, vanilla, and flour just until smooth. Pour mixture into prepared crust.
Bake for one hour plus 15 minutes. After cooling, store in refrigerator.
For strawberry topping: Combine prepared strawberries and sugar in a pan; cook over medium heat until strawberries release their juice and a thick sauce is created. Place about 1/3 of strawberry sauce into a bowl and mash with a fork, spoon, or potato masher; combine all strawberry sauce together. Chill and serve over cheesecake.
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