Strawberries And Cream Cheesecake

For the graham cracker crust 1 1/3 cup graham cracker crumbs 6 tablespoons unsalted butter, melted 1/4 teaspoon cinnamon 2 tablespoons sugar For the cheesecake 2 (8 ounces) cream cheese, at room temperature 2/3 cups sugar 1 cup sour cream 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup strawberry puree For the strawberry topping and glaze 3 1/2 cups fresh strawberries, hulled, divided 3 tablespoons sugar 1/2 tablespoon lemon juice 1 1/2 teaspoons cornstarch

Place a 6” springform pan on a double layer of heavy-duty foil and wrap securely around the pan. Line side of pan with 4-inch-wide strip of parchment. Place a steaming rack inside or if you don’t have one, make your own by rolling two 24 inch pieces of aluminum foil into 1-inch wide strips and roll together to create a foil rack and place inside slow cooker. In a medium bowl, combine graham cracker crumbs, melted butter, sugar and cinnamon together. Press firmly into the bottom prepared pan.

In a large bowl, mix cream cheese and 2/3 cups sugar together until smooth. Add sour cream and mix until combined. Beat in eggs one by one until smooth. Pour half into prepared springform pan. Place pan in the fridge to firm up for at least 30 minutes.Mix in pureed strawberries with the remaining half of the cheesecake mixture and pour into pan. Place pan on top of coil. Place a double layer of paper towels over slow cooker, place lid securely over towels.

Cook on high until cheesecake is set, but slightly soft in the center, around 2 hours. Turn off heat and allow cheesecake to stand, covered, in slow cooker for 1 hour. Cheesecake will set and top will appear dull. Remove pan from slow cooker and cool for 1 hour on wire rack. Refrigerate covered, 8 hours or overnight.

For the strawberry topping and glaze: Meanwhile, slice half of the strawberries and place into a bowl. Set aside. Quarter the remaining berries and to a separate bowl and set aside. Whisk together water, sugar, lemon juice and cornstarch. Place over medium heat and bring to a boil while whisking. Continue cooking until thickened, 1 minute. Remove from heat and allow glaze to cool. Press sliced strawberries, standing up all along the sides of the cheesecake. Top with quartered strawberries and drizzle glaze over top. Serve chilled or at room temperature.