Ingredients
1 1/2
cups graham cracker crumbs
1/4
cup sugar
1/3
cup butter or margarine, melted
3/4
cup hot fudge sauce
4
packages (8 ounces each) cream cheese, softened
1 1/3
cups sugar
1
teaspoon vanilla
4
eggs
1/3
cup strawberry preserves, melted
Preparation
Heat oven to 325°F. Mix cracker crumbs, 1/4 cup sugar and the butter. Press evenly in bottom and 2 inches up side of springform pan, 9x3 inches. Bake 5 minutes.
Microwave hot fudge sauce as directed on jar until hot. Pour hot fudge sauce over crust; spread evenly.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 1/3 cups sugar and the vanilla until smooth. Beat in eggs, one at a time. Pour over hot fudge sauce.
Bake cheesecake 55 to 65 minutes or until set; cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Cover and refrigerate at least 8 hours. Spread melted strawberry preserves over cheesecake. Cover and refrigerate any remaining cheesecake.
