1 1/4 c flour
1 Tbs sugar
1/2 c cold butter
Mix flour and sugar and cut in butter until coarse crumbs form. Pat into bottom and up 1 inch of sides on 9in greased spring form pan. Place pan on baking sheet and bake at 325 for 15-20 min.
4 (8oz) packages cream cheese softened (I used 1 regular and 3 reduced fat, no fat free)
1 1/3 c sugar
2 Tbs flour
2 Tbs heavy whipping cream
4 eggs lightly beaten
1 Tbs lemon juice
2 tsp vanilla
1 c pureed strawberries, divided
red or pink food coloring, opt.
In large bowl mix cream cheese, sugar, flour and cream until smooth. Add eggs and beat on low until combined, add lemon juice and vanilla just until mixed in.
Pour 2 1/2 c into another bowl and set aside.
Mix into large bowl, 3/4 c strawberry puree and 4 or 5 drops of food coloring.
To puree strawberries just blend in blender.
Seal pan bottom with a double layer of aluminum foil, place in large pan and add 1 inch of water.
Pour strawberry mixture over crust and bake at 325 for 35 min.
Carefully spoon remaining white plain batter over and place small drops of remaining puree of strawberries on top and swirl with a knife.
Bake for an additional 40-50 min or until middle is almost set. Remove pan from water bath and cool on wire rack. After 10-20 min carefully run a wet knife around outside rim, let set another hour. Loosen rim of pan and refrigerate until completely cool.
Serve with additional strawberry puree if you like.