{{Strawberry Swirl Cheesecake}}

{Ingredients}

1 1/2 C. Graham Cracker Crumbs

1 C. Sugar {divided}

1/3 C. Margarine, Melted

2 (10 Oz.) Packages Frozen Strawberries {thawed}

1 T. Cornstarch

3 (8 Oz.) Packages Cream Cheese {softened}

1 (14 Oz.) Can Sweetened Condensed Milk

1/4 C. Lemon Juice

3 Eggs {whisked}

{Directions}

Combine graham cracker crumbs, 1/4 cup of sugar and butter in a food processor and pulse until combined. Press onto the bottom of an ungreased 9" pie dish. Refrigerate for 30 minutes.

In a blender or food processor, combine thawed strawberries, 3/4 cup of sugar and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

In a stand mixer, whisk cream cheese until light and fluffy. Gradually whisk in condensed milk. Add lemon juice; mix well.

Add eggs, whisk on low just until combined.

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°F for 45-50 minutes or until center is almost set.

Cool on a wire rack for 10 minutes. 

Refrigerate overnight. Serve with extra strawberry sauce!