Strawberry Swirl Cheesecake

Ok, so I can't always be making meals, sometimes a girl has got to have some sweets, and there is nothing better (in my opinion) than a good Cheesecake.  For our wedding this past summer we got a spring-form pan, and I had been trying to figure out what to make it in ,and then it hit me, homemade cheesecake usually takes a spring-form pan.
I have never had a bad cheesecake, but there is a first for everything, so I was really worried when I finally decided to try making one.  This recipe was so delicious, and had a slight tang from the lemon juice in it that really brought out the strawberry flavor.

Ingredients:

1 1/4 Cup. Graham Cracker Crumbs
1/4 Cup. Sugar
1/3 Cup. Butter, Melted
20oz Frozen Sweetened Strawberries, Thawed
1 Tbsp. Cornstarch
3 (8oz) Packages Cream Cheese, Softened
1 (14oz) Can Sweetened Condensed Milk
1/4 Cup. Lemon Juice
3 Eggs
1 Tbsp. Water

Directions:
1. Combine the graham cracker crumbs sugar and butter.  Press it onto the bottom of an ungreased 9 inch spring-form pan.  Place in the refrigerator for at least 30 minutes.
2. In a blender or food processor, combine strawberries and cornstarch, blend until smooth.  Pout the mixture into a pan and bring to a boil.  Boil and stir for about 2 minutes.  Save 1/3 cup of the strawberry sauce for topping, refrigerate until you need to use.
3.  Beat cream cheese, until it is fluffy, gradually beat in the milk.  Add lemon juice and then the eggs, beat until just combined.
4.  Pour half of the mixture over the crust.  Drop half the of reserved strawberry sauce by 1/2 teaspoons onto the cream cheese layer.
5.  Carefully spoon remaining cream cheese mixture on top of the strawberry sauce.
6.  Drop remaining strawberry sauce by 1/2 teaspoons on top of the cheese mixture.
7.  With a knife, cut through the top layer only far enough to swirl the strawberry mixture.

8.  Bake at 300 degrees for 45 minutes or until the center is almost set.  Let it cool for about 10 minutes.
9.  Run a knife along the inner edge of the pan to let it loose, let it cool for one more hour and then refrigerate overnight.
10.  Thin the saved strawberry sauce with 1 tbsp. of water, and top the cheese cake with it.

I honestly could have eaten the whole cheesecake by myself, thankfully there was someone else there with me so I was able to resist.  I promise, if you make this cheesecake (and if you actually like cheesecake) you will want to make this over and over again, and  I promise all of you this will be a tradition in my house for years to come.

ENJOY!