1 1/2 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter

 

Mix together graham cracker crumbs, sugar, and butter. Mix until well combined. Press mixture evenly onto bottom of 9 inch springform pan lined with baking parchment.

 

24 oz (3 packages) cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 Extra-Large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cup sliced fresh strawberries

 

In mixing bowl, combine cream cheese, sugar, and cornstarch. Add eggs, one at a time, beating well after each. Beat in lemon juice and vanilla. Stir in sliced strawberries. Pour mixture over the crust.

 

Bake at 350 F for 15 minutes. Lower temperature to 225 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the oven. Run a knife around the inside edge of the pan. Turn the oven off and return the cake to the oven for and additional 30 minutes. Remove cake from oven. Chill, uncovered, overnight.

 

Creamy White Topping

1/2 cup butter
1 teaspoon vanilla
2 1/2 cups powder sugar
1 tablespoon milk
Fresh Strawberries

 

In bowl, beat butter and vanilla until fluffy. Add 1/2 of powder sugar and mix well until smooth and then beat for one minute. Add milk and then beat well. Add remaining powder sugar and mix well. Beat on high for an additional minute. Frost cake with mixture and garnish with strawberries. Chill till serving.