Ingredients

  • 1-1/2 cups Graham Crumbs
  • 1/4 cup butter, melted
  • 1-1/4 cups sugar, divided
  • 4 pkg. (250 g each)  Brick Cream Cheese, softened
  • 2 tsp. vanilla, divided
  • 2 cups sour cream, divided
  • 4 eggs
  • 2 cups Ontario strawberries, sliced

 

Directions

  1. Preheat the oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.
  2. Beat the cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
  3. Bake for 40 min. or until centre is almost set. Mix remaining 1 cup sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover. Refrigerate 3 hours or overnight.
  4. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

 

Serves