Joes Say Cheese Cheesecake with Fresh Strawberry Sauce

1. 1

   Preheat the oven to 375F.

2. 2

   Spray the bottom of 10-inch springform pan with cooking spray, line the bottom with a round of parchment paper, and spray the paper with cooking spray.

3. 3

   Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up to enclose the seam between the bottom and sides.

4. 4

   To make the crust, stir together the graham cracker crumbs, sugar, and butter in a mixing bowl until the crumbs are coated.

5. 5

   Press the mixture firmly into the bottom of the pan and up the sides.

6. 6

   Set aside.

7. 7

   In a large bowl, beat the cream cheese with the sour cream.

8. 8

   Add the eggs, one at a time, beating well after each addition.

9. 9

   Add the sugar, cornstarch, and vanilla, and beat until smooth.

10. 10

    Pour the batter into the prepared crust.

11. 11

    Place the foil-wrapped pan in a larger pan placed on the oven rack.

12. 12

    Carefully pour 1/2-inch warm water into the larger pan (see Note).

13. 13

    Bake for 1 hour.

14. 14

    Turn off the oven and open the door.

15. 15

    Let the cheesecake stand in the opened oven for 1 hour.

16. 16

    Refrigerate the cheesecake for 2 hours or overnight before removing from the pan.

17. 17

    To make the sauce, process all ingredients in a food processor or blender until they are smooth.

18. 18

    Chill for at least 1 hour.

19. 19

    (This sauce is best if served cold from the refrigerator.)

20. 20

    The strawberry sauce is good served on pound cake or angel food cake, too.

21. 21

    The water bath prevents the cheesecake from cracking as it bakes.

* Per serving · 4 servings · Values may vary.