Strawberry Cheesecake

From Cooking with Paula Deen, Jan/Feb 2007

Strawberry Cheesecake
  1. 2 cups graham cracker crumbs
  2. 1/3 cup firmly packed brown sugar
  3. 6 tablespoons butter, melted
  4. 4 (8-ounce) packages cream cheese, softened
  5. 1 1/2 cups sugar
  6. 4 large eggs
  7. 2 tablespoons all-purpose flour
  8. 1/3 cup strawberry syrup
  9. 1 tablespoon strawberry extract
  10. 1/2 teaspoon red food coloring
  11. Strawberry Sauce
  1. Preheat oven to 300°F.
  2. In a medium bowl, combine cracker crumbs, brown sugar, and melted butter. Press firmly on bottom and 1-inch up sides of a 10-inch springform pan. Bake 8 minutes.
  3. In a large bowl, beat cream cheese and sugar with an electric mixer at medium speed until fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in flour.
  4. Reserve 1 1/2 cups batter. Pour remaining batter into prepared pan; set aside.
  5. In a medium bowl, combine 1 cup reserved batter with strawberry syrup, strawberry extract, and food coloring. Pour over batter in pan. Drop remaining 1/2 cup batter by tablespoonfuls, over strawberry batter. Using a knife, create a swirl pattern in the batter. Bake 1 hour and 15 minutes; turn oven off. Leave in oven with door closed for 4 hours. Remove cheesecake from oven. Gently run a knife around edge of pan to release sides. Cool completely in pan on wire rack. Cover and chill 8 hours. Remove sides of pan to serve. Spoon Strawberry Sauce over cake.
Makes 1 (10-inch) cheesecake