Best Cheesecake Ever

I’ve always been a fan of cheesecake, but I’m very picky when it comes to the flavor and texture of cheesecake, so when I needed a recipe (and I’ve had a recipe that was hit or miss no matter when I made it), I combined 4-5 different recipes to create this one.
Strawberry Cheesecake Recipe:
1 and 1/2 cup graham cracker crumbs (I prefer running graham crackers through a food processor so they aren’t completely smashed, a little chunky never hurt!)
1/4 cup white sugar
2 1/2 teaspoon cinnamon
1/3 cup melted butter
20 ounces strawberries, fresh (if using frozen, thaw first)
1 Tablespoon cornstarch
3 packages of cream cheese
Homemade Sweetened Condensed milk (found here)
1/4 cup fresh squeezed lemon juice – this creates a better flavor than the bottled kind.
1 teaspoon vanilla extract
3 eggs
Mix together graham cracker crumbs, sugar, cinnamon and butter.  Press into the bottom of a springform pan and refrigerate 40 minutes.
While the crust is becoming firm in the fridge begin working on the strawberry topping.  Puree the strawberries and cornstarch in a blender or food processor.  Pour into a saucepan, bring to boil until thick  (roughly 20 minutes to get the strawberries broken down and a nice sauce forming).  Set aside 1/3 cup to cool and refrigerate the rest to save for topping.
Preheat oven to 300 degrees.  In a mixer, beat cream cheese until light and fluffy. Mix in condensed milk, lemon juice and vanilla.  Once incorporated, beat in eggs one at a time.  Pour half the batter onto the crust, then drop half strawberry sauce (from the reserved 1/3 cup), pour the rest of the batter over the strawberry, drop remaining strawberry sauce.  Swirl with a knife.  When oven is ready bake 1 hour.  Set aside to cool for 2 hours.  Refrigerate overnight.  Top with remaining strawberry sauce when ready to serve.


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