Prep time: 15-20 minutes

Cook time: 50-55 minutes

Crust materials:

• 1 sleeve (8-9 pieces) graham crackers
• 6 tbsp. unsalted butter melted

Strawberry mixture materials:

• 1 cup chopped strawberries
• 1 tbsp. sugar
• Juice of 1/2 lemon

Cheesecake Materials:

• 16 ounces (2 blocks) cream cheese softened
• 3/4 cup sugar
• 3 large eggs
• Juice of 1/2 lemon
• Zest of 1 lemon
• Pinch of salt

Crust Process:

1. Prep an 8×8 inch pan with some parchment paper and cooking spray and preheat the oven to 350 degrees F. Set aside.
2. In a food processor or mixer combine the graham crackers and unsalted butter.
3. Pulse until the mixture resembles wet sand.
4. Pour the mixture into your prepared pan and pat down using a spatula (or your palm) to form one even surface.
5. Bake for 10-12 minutes or until edges are golden brown and set.
6. Remove from oven and lower the temperature to 325 degrees F.

Strawberry Mixture Process:

1. Pulse all strawberry mixture materials in a food processor until mixture is smooth.
2. Set aside until cheesecake layer is complete.

Cheesecake Process:

1. In a mixing bowl combine the cream cheese and sugar using a hand held electric mixer.
2. Add in one egg at a time, making sure to mix well after each egg.
3. Add in the lemon zest and juice, along with pinch of salt. Mix well to combine.
4. Pour mixture into pan with graham cracker crust.
5. Smooth out and then drizzle over the strawberry sauce.
6. Bang the pan on the counter a few times to release any air bubbles.
7. Bake for 40-45 minutes and then shut the oven off and crack the door open slightly.
8. Leave cheesecake in oven for an additional 10 minutes before removing and allowing to cool completely.
9. Refrigerate over night and ENJOY!