Strawberry Cheesecake - graham cracker crumbs

Method

• Crust.
• In a medium bowl, combine cracker crumbs and brown sugar.
• Stir in melted butter.
• Press the mixture firmly into bottom and up sides of a 10-inch spring form pan.
• Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
• Cheesecake.
• Preheat oven to 300 degrees.
• Wrap the outside of a 10 inch springform pan with foil.
• Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy.
• Beat in eggs one at a time, mixing well after each addition.
• Scrape bowl.
• With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture.
• Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream.
• Blend well.
• Pour mixture into the prepared springform pan.
• Place cheesecake pan in a water bath filled with warm water.
• Bake 70 minutes, or until center of the cheesecake is just firm.
• Cool at room temperature for 1 hour.
• Refrigerate until set before removing from pan.
• Topping.
• Mash 1/3 cup of the strawberries.
• Add approximately 1/2 cup of water to the mashed strawberries.
• In a small saucepan, combine sugar and cornstarch, add berry liquid and maple syrup.
• Cook over medium heat, stirring constantly, until mixture boils and thickens, boil 1 minute.
• Stir in the rest of the strawberries and cool to room temperature before serving.