Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar
4 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1/2 cup heavy cream
3/4 cup strawberry puree (made from fresh strawberries)
Fresh strawberries for garnish
Directions:
Prepare the crust: In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
Make the filling: In a large mixing bowl, beat the cream cheese with 1 cup sugar and vanilla extract until smooth and creamy. Add eggs, one at a time, fully incorporating each before adding the next. Blend in sour cream and heavy cream until the mixture is smooth.
Add the swirl: Pour half of the cream cheese filling over the crust. Spoon half of the strawberry puree over the filling. Use a knife to gently swirl the puree into the filling. Repeat with the remaining filling and puree.
Bake: Bake in a preheated oven at 325°F (163°C) for about 55-60 minutes, or until the center is just set and the edges are lightly browned.
Cool and garnish: Allow the cheesecake to cool in the pan on a wire rack for about an hour. Chill in the refrigerator for at least 4 hours, or overnight. Before serving, garnish with fresh strawberry slices.
