Ingredients
2
cups finely crushed vanilla wafer cookies (about 55 cookies)
1/4
cup butter or margarine, melted
3
packages (8 oz each) cream cheese, softened
3/4
cup sugar
3
eggs
1
cup whipping cream
2
tablespoons Gold Medal™ all-purpose flour
1
teaspoon vanilla
1
quart fresh strawberries, sliced in half lengthwise (3 cups)
1/2
cup glaze for strawberries (from 13.5 oz container)
Preparation
Heat oven to 325°F. Wrap outside of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom and 1 inch up sides of pan. Bake crust 6 to 8 minutes or until set.
In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sugar until smooth. Beat in eggs, one at a time, just until blended. On low, beat in whipping cream, flour and vanilla until smooth. Pour over crust.
Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight before serving.
Just before serving, run metal spatula around edge of pan; carefully remove foil and side of pan. In medium bowl, mix together strawberries and glaze. Arrange strawberries on top of cheesecake.
