Tuesday, January 10, 2012


1 cup graham cracker crumbs
3 tbsp granulated sugar
3 tbsp milted butter
3/4 cup granulated sugar
3 blocks (8-oz each) cream cheese, softened to room temperature
3 large eggs
1 tsp vanilla extract
1 cup strawberry (or other berry) preserves

Preheat oven to 325 degrees.

Mix the cracker crumbs, 3 tablespoons granulated sugar and the butter in a bowl.  Press the mixture over the bottom of a springform pan about 9-inches in diameter.  Bake at 325 degrees for 10 minutes.  Allow to cool completely.

Using an electric mixer beat the 3/4 cup of granulated sugar and the cream cheese on medium speed until mixture is smooth.  Beat in the eggs, one at a time.  Blend in the vanilla extract and pour the mixture over the cooled crust.  Bake at 325 degrees for 10 minutes then reduce the oven to 250 degrees and bake for another 20 to 25 minutes until set.  Loosen from sides by running a thin knife around the side.  Set cake on a rack to cool.  When cooled, remove the pan side and cover the cake.  Place in the refrigerator to chill.  Before serving spread the preserves over the top.

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