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 spring-form pan with a 2 1/2 -inch side. Bake at 325º 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 degrees for 1 hour, or until 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 sides of pan. Arrange strawberries around outer edge. Cut into wedges and serve. Serves 10.

From Best of the Best from Virginia Cookbook II,
Quail Ridge Press [ISBN-13: 978-1-893062-89-4]
Recipe selected from Oh My Stars! Recipes that Shine