Some days you just need a big fat slice of delicious strawberry cheesecake.
Slightly adapted from Allrecipes-1 1/4 cups graham cracker crumbs (I just throw 8 crackers in my food processor and pulse)
-1/4 cup sugar
-1/3 cup butter, melted
-20 oz frozen sweetened strawberries, thawed (2 10 oz packages will work or 1 20 oz tub)
-1 Tbsp cornstarch
-3 (8 oz) packages cream cheese, softened
-1 (14 oz) can sweetened condensed milk
-1/4 cup lemon juice
-1 Tbsp vanilla
Combine graham cracker crumbs, sugar, and butter. Press into the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth.
Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/2 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice and vanilla; mix well. Add eggs. Beat on low just until combined. Don't overwhip!
Pour half of the cream cheese mixture over crust.
Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.
Carefully spoon remaining cream cheese mixture over sauce.
Drop remaining strawberry sauce by 1/2 teaspoonfuls on top.
With a knife, cut through top layer only to swirl strawberry sauce.
Bake at 300 degrees for 45 to 50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Thin chilled strawberry sauce with up to 1 Tbsp water if desired; serve drizzled on top of cheesecake (the more, the better).