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1
Crust.
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2
In a medium bowl, combine cracker crumbs and brown sugar.
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3
Stir in melted butter.
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4
Press the mixture firmly into bottom and up sides of a 10-inch spring form pan.
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5
Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
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6
Cheesecake.
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7
Preheat oven to 300 degrees.
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8
Wrap the outside of a 10 inch springform pan with foil.
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9
Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy.
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10
Beat in eggs one at a time, mixing well after each addition.
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11
Scrape bowl.
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12
With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture.
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13
Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream.
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14
Blend well.
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15
Pour mixture into the prepared springform pan.
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16
Place cheesecake pan in a water bath filled with warm water.
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17
Bake 70 minutes, or until center of the cheesecake is just firm.
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18
Cool at room temperature for 1 hour.
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19
Refrigerate until set before removing from pan.
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20
Topping.
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21
Mash 1/3 cup of the strawberries.
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22
Add approximately 1/2 cup of water to the mashed strawberries.
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23
In a small saucepan, combine sugar and cornstarch, add berry liquid and maple syrup.
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24
Cook over medium heat, stirring constantly, until mixture boils and thickens, boil 1 minute.
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25
Stir in the rest of the strawberries and cool to room temperature before serving.
