| 1 | c | GRAHAM CRACKER CRUMBS |
| 1/4 | c | GRANULATED SUGAR |
| 2 | tb | BUTTER (unsalted), softened |
| | In a small mixing bowl, combine the crumbs, sugar, and |
| | Butter. Blend well with fingers, fork, or pastry blender. |
| | Press onto the bottom of a well-buttered springform pan. |
| | Chill for 30 minutes. |
| | FILLING |
| 2 | lb | CREAM CHEESE, softened |
| 1 1/2 | c | GRANULATED SUGAR |
| 1 | c | HEAVY CREAM |
| 6 | | EGGS |
| 3 | tb | LEMON JUICE |
| 1/2 | ts | BRANDY or BRANDY EXTRACT |
| 1 | c | SOUR CREAM |
| 1 | tb | VANILLA EXTRACT |
| 2 | tb | ALL-PURPOSE FLOUR, sifted |
| 1 | c | FRESH STRAWBERRIES, chopped |
| | In a large bowl, beat the cream cheese, sugar, and cream |
| | Until smooth. Add the eggs, one at a time, making sure that |
| | The mixture is smooth and creamy. Fold in the strawberries. |
| | Pour mixture into the chilled pan and bake in a pre-heated |
| 425 | | Degree F oven for 15 minutes, then reduce the |
| | Temperature to 275-degrees F and continue to bake for 1 |
| | Hour. |
| | Transfer to a wire rack and allow to cool for 3 hours. |
| | TOPPING |
| 2 1/2 | c | FRESH STRAWBERRIES, chopped |
| 1 | c | AMARETTO LIQUEUR |
| 1 | tb | GRANULATED SUGAR |
