(6 servings)

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

** CRUST