Strawberry Cheesecake

Makes one 10" cheesecake

2 - cups graham cracker crumbs
6 - TBLS. butter, melted
1/3 - cup packed brown sugar
4 - (8 ounce) packages cream cheese, softened
1 & 1/2- cups sugar
4 - large eggs
2 - Tablespoons all-purpose flour
Strawberry Sauce (recipe follows)

Preheat oven to 300 degrees.
   In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Spray a 10- inch spring-form pan with cooking spray. Press graham cracker mixture into bottom and 1 inch up the sides of pan. Bake for 8 minutes.
   In a large bowl, beat cream cheese and sugar at medium speed with an electric mixture until fluffy. Beat in eggs , one at a time, beating well after each addition. Stir in flour.
Pour batter into prepared pan. Bake for 1 hour and 15 minutes; turn oven off. Leave in the oven with door closed for 4 hours. Remove cheesecake from oven . Gently run knife around edge of pan  to release sides. Cool completely in pan on wire rack. Cover, and chill for 8 hours. Remove sides of pan to serve. Spoon Strawberry Sauce over cake.

Strawberry Sauce
Makes about 1 &1/2 cups
1- (18 ounce) package frozen sliced strawberries in syrup (thawed)
1- Tablespoon cornstarch
1- cup sliced fresh strawberries

In an electric blender, add strawberries and pulse until smooth. Strain, discarding seeds.
   In a medium sized pan set on medium-high heat, stir constantly for 1 minute, or until thickened. Remove from heat; stir in fresh strawberries, and let cool. Cover, and chill for 4 hours.

Strawberry Cheesecake

My favorite cheesecake!