Ingredients

24 oz. cream cheese
1 C. strawberry pourable fruit, or substitute 3/4 C. strawberry fruit spread combined with 1/4 C. warm water
1 tsp. vanilla
1/4 tsp. salt
4 eggs
2 tsp. vanilla
1 C. sour cream (not reduced calorie)
strawberries, sliced

Cooking Instructions

Preheat oven to 325 degrees F. Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9-inch spring form pan. Bake 50 minutes. Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off; leave cheesecake in oven with door closed, 30 minutes. Transfer to wire rack; loosen cheesecake from rim of pan. Cool overnight. Just before serving, garnish with sliced strawberries.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)