The first time I ever tasted strawberry cheesecake was on a visit to my Grandma Lucy’s farm in Maryland.  She used to grow the biggest, sweetest, most gorgeous strawberries just outside the back door of her country kitchen.  When she complimented her prize winning cheesecake with her homemade strawberry topping it was like tasting a little bit of heaven.  Today we use frozen berries and quicker methods, but the delicious flavor of this special dessert remains the same.

large (12 ounces each) packages cream cheese, beaten

cup sugar

large eggs

teaspoon vanilla

cup sour cream

Topping:

large can of fruit topping

tablespoons sugar

Graham Cracker Crust:

cups graham cracker crumbs

cup sugar

cup butter, melted

Graham Cracker Crust:

Mix all ingredients until well blended; press firmly onto bottom and side of a 9” pie pan.    Bake in a preheated 375 degree oven for 8 minutes or until lightly browned; cool completely before filling with cheese cake mixture.

Cheesecake Mixture:

In a mixing bowl, combine all ingredients and mix on low speed until well blended.  Pour into cool prepared graham cracker pie shell and bake 45 to 60 minutes at 350 degrees.  (Insert toothpick into the center of the cheesecake; it is done when it comes out clean.) Put into refrigerator to cool.

Fruit Topping:

Sweeten a can of your favorite cherry or strawberry fruit topping with 2 to 3 tablespoons of sugar and spoon onto cooled cheesecake.

Yield:  1 cheesecake or 8 servings.