GINGERSNAP CRUST:
3 cups crushed gingersnaps
1/4 cup sugar
1/2 stick unsalted butter, melted
Process gingersnap crumbs, sugar, and butter in a food processor until well mixed. Press over bottom and halfway up side of a 9-inch springform pan with a 21/2-inch side. Bake at 325° on center oven rack 10 minutes. Cool on wire rack.
FILLING:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
2 cups fresh strawberry halves
Beat cream cheese and sugar in mixing bowl until light and fluffy. Add vanilla and eggs, and beat just until blended. Spoon into prepared crust. Bake at 325° for 1 hour, or until side of cheesecake is slightly puffed and begins to crack, and center is almost set when gently shaken.
Cool on wire rack and chill, covered, 8 hours or longer. Place on a serving plate, and remove side of pan. Arrange strawberries around outer edge. Cut into wedges to serve. Serves 10.
Oh My Stars! Recipes that Shine
