Strawberry Cheesecake

We had a couple of winners at Thanksgiving that I'd like to hang on to for next year!  This cheesecake was more than I would normally take on but was well worth.  Also, Lola likes fruity desserts.  Not chocolate or pumpkin desserts.  So, she's basically been deprived all these years.

Crust

2 1/4 c cinnamon graham cracker crumbs

1 stick butter, melted

Filling

4 8 oz cream cheese, room temp

8 oz sour cream, room temp

1 1/4 c sugar

2 T flour

1/2 t salt

4 eggs, room temp

1 egg yolk, room temp

1 T vanilla extract

Topping

1 1/2 lb strawberries, stemmed and quartered

1/3 c sugar

1 T lemon juice

1/4 t salt

Preheat the oven to 325.  Spray the inside of a 9" springform pan with grease.

Stir together the crumbs and butter.  Press in the bottom and 1" up the sides of the pan.  Bake until brown, 10-14 minutes.  Cool completely.

Wrap the outside of the entire pan in heavy duty foil.  It should come all the way up the sides but not over the edge where it would impede the cheesecake from rising or baking evenly.

In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes.  With the mixer on medium speed, gradually add the sour cream, sugar, flour and salt.  Beat until smooth and creamy, about 1 minute.  Scrape down the sides as necessary.

Reduce the mixer to low and add the eggs and yolk, one at a time, until just combined after each addition.  Stir in the vanilla.

Pour the filing into the pan and place it in a large roasting pan.  Place the pan into the oven and quickly pour hot water into the roasting pan about halfway up the side of the foil-wrapped springform pan.  

Bake for 1 hour and 10 minutes to 1 hour and 20 minutes until the cheesecake is set on the sides and just barely jiggles in the center.  Turn the oven off and crack the oven door.  Leave the cheesecake in the oven for 15 minutes.

Remove the cheesecake from the water bath and transfer to a wire rack.  Let the cheesecake continue cooling to room temp, about 2 hours.  Please in the fridge for at least 8 hours to chill completely.

In a medium saucepan, combine 1 lb strawberries, sugar, lemon juice, and salt over medium heat.  Cook, stirring often, until strawberries break down and the sauce is thickened, about 20 minutes.  Remove from heat.  Stir in the remaining 1/2 lb strawberries and cool to room temp, about 1 hour.  

To serve, run a thin knife along the edge of the pan before removing the sides from the pan.  Top the cheesecake with strawberry mixture just before serving.