STRAWBERRY AMARETTO CHEESECAKE
1 cup graham cracker crumbs 1/4 cup sugar
2 Tbs. unsalted butter, softened
In a small mixing bowl, combine the crumbs, sugar, and butter. Blend well with fork or pastry blender. Press onto the bottom of a well-buttered spring-form pan. Chill for 30 minutes. Wrap bottom and sides of pan in heavy-duty aluminum foil, to create a leak-proof seal.
2 lbs. cream cheese, softened 1 1/2 cup sugar
1 cup heavy cream 6 eggs
3 Tbs. lemon juice 1/2 tsp. brandy or extract
1 cup sour cream 1 Tbs. vanilla
2 Tbs. flour 1 cup fresh strawberries, chopped
In a large bowl, beat the cream cheese, sugar, and cream until smooth. Add the eggs, one at a time, until the mixture is smooth and creamy. Mix in lemon juice, extract, sour cream, vanilla and flour. Fold in strawberries. Pour mixture into spring-form pan. Place spring-form pan in another pan that is larger, and fill the other pan with water up to ½ of the spring-form pan (for even baking). Bake at 425 degrees for 15 minutes, then reduce the temperature to 275 degrees and continue to bake for 1 hour. Take out spring-form pan and transfer to a wire rack and cool for 3 hours. Remove foil and cheesecake. Cut into slices and top with topping.
2 1/2 cup fresh strawberries, chopped 1 c AMARETTO LIQUEUR
1 Tbs. sugar
Cook over medium heat in saucepan until sugar is dissolved and liquid is reduced . Cool.