New York Cheesecake with Fresh Strawberries
For the filling:
4 - 8 oz packages cream cheese
1 2/3 cups sugar
1/4 cup corn starch
1 tbls vanilla
3/4 cup heavy cream
2 cups fresh strawberries diced
1 container cool whip or whipped cream
For the crust:
2 1/4 cup crushed graham crackers
1 tbls sugar
2/3 cup butter melted
Combine the graham crackers with sugar and butter and press into the bottom of a spring-form pan.
Using a mixer, combine the cream cheese and sugar in a large bowl. Add corn starch, eggs, vanilla and heavy cream until well blended.
Pour on top of the crust.
Wrap the outer edges and bottom only of the springform pan in aluminum foil. The cheesecake should still be visible on top. Make sure this is wrapped tightly around the edges.
Note: A water bath is used during the baking process. This will prevent the cheesecake from cracking. To make the water bath, fill a 9x13 cake pan about 1/3 full of water and place the springform pan inside of it to bake.
Bake the cheesecake in a preheated 350 degree oven. Bake 1 1/4 hours until lightly brown and slightly jiggly. Remove the cake from the oven and the water bath. All it to cool for 2 hours before placing it in the refrigerator for 6 hours to set.
Top with strawberries and whipped cream before serving.