Strawberry Crunch Cheesecake
Ingredients:
For the crust:
1 ½ cups crushed graham crackers
⅓ cup sugar
⅓ cup melted butter
For the filling:
4 (8 oz) cream cheese, softened
1 cup sugar
1 tsp vanilla extract
4 large eggs
1 cup sour cream
1 cup strawberry puree (fresh or frozen)
For the crunch topping:
1 cup crushed freeze-dried strawberries
1 cup crushed graham crackers
¼ cup sugar
¼ cup melted butter
Procedure:
Prepare the crust:
Preheat oven to 325°F (163°C).
Combine crushed graham crackers, sugar, and melted butter. Press mixture into the bottom of a springform pan.
Bake for 10 minutes, then let cool.
Prepare the filling:
Beat cream cheese until smooth. Add sugar and vanilla, mix well.
Add eggs one at a time, beating after each addition.
Stir in sour cream and strawberry puree.
Pour mixture over the cooled crust in the pan.
Bake:
Bake for 55-60 minutes or until set. Let cool completely, then refrigerate for at least 4 hours.
Prepare the crunch topping:
Mix crushed freeze-dried strawberries, crushed graham crackers, sugar, and melted butter.
Sprinkle over the chilled cheesecake before serving.
Enjoy your Strawberry Crunch Cheesecake
