Strawberry Cheesecake

Cooking Instructions

Heat oven to 325°F. Coat a 9 x 3-in. springform pan with nonstick cooking spray.

Crust: Break up cookies into a food processor. Add butter; pulse until fine crumbs form. Press over bottom of prepared pan. Freeze until ready to fill.

Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Add sour cream and vanilla and almond extracts; beat just 4. Pour 1⁄3 the batter (about 2 cups) into pan; spread evenly. Dot with 1⁄4 cup jam. Spoon on 1⁄2 the remaining batter (2 cups); gently spread evenly. Dot with 1⁄4 cup jam; spoon on rest of batter and spread.

Bake 45 minutes, or until cake puffs slightly around edges and center still jiggles slightly when shaken. Turn off oven (leave door closed); leave cake in oven 45 minutes.

Carefully run a thin knife around the edge of the pan to release cake (leave on pan sides). Cool completely on a wire rack. Cover and refrigerate at least 4 hours.

Up to 3 hours before serving: Arrange strawberries, points up, on top of cake. Heat remaining 1⁄2 cup jam in microwave or in a small pan over low heat until melted. Stir until smooth. Spoon over berries; refrigerate to set jam.

Planning Tip: Prepare through Step 6 up to 3 days ahead, or wrap airtight and freeze up to 1 month (thaw 2 days in refrigerator before garnishing and serving).