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Joe is Homesick, First Time Making Strawberry Cheesecake

Hope all you mothers had a wonderful Mother's Day. Mothers are special and we sure miss ours. Joe was feeling homesick on Mother's Day and wanted to go back to his homeplace in the mountains of South West Virginia to visit his sister and her family. Some of them were not home but we had a really good visit with his sister, her husband, son and grandson. We went to the cemetery to place fresh flowers on his parents' grave site. We planted the garden and all the flowers in my new landscape area around a cherry tree. It has rained so much in the last 3 days. We did get the place mowed and some weeding and pruning trees before the rain came again. I'm worn out but decided to make a strawberry cheesecake with strawberries I picked from our garden. It turned out really good. Not bad for my 1st time making one. Thanks for watching, please subscribe and "Keep Walking in the Light". Strawberry Cheesecake Strawberry Topping: 1 pint fresh strawberries 1/2 cup sugar 1/4 cup water Zest and juice of 1/2 lemon (I thought this made berries too tart. I'd leave out next time) 1 T cornstarch mixed with 2 T cold water 1 tsp vanilla Bring strawberries, water and sugar to a gentle boil. Add cornstarch slurry to thicken the sauce and continue to cook over medium heat to desired consistency. Remove from heat and add vanilla. Store in refrigerator until ready to use. Crust: 15 graham crackers, crushed 4 T brown sugar 1 T granulated sugar 10 T butter, melted Pinch of salt Mix together and press into a greased 9" springform pan. Bake at 350F for 10 minutes. Set aside to cool. Cheesecake: 4 x 8 oz packages cream cheese at room temperature 1 x 14 oz can sweetened condensed milk 1/4 cup granulated sugar 1/2 cups sour cream 2 tsp vanilla Zest and juice of 1/2 lemon 1/4 cup all purpose flour 4 eggs at room temperature, slightly beaten Pinch of salt Using a hand mixer, mix together on medium low speed until creamy. Pour batter into the springform pan. Place the pan along with a bowl of water on a rimmed baking sheet. Bake at 325F for 1 hour. Turn oven off but leave cheesecake in oven with the door closed for 45 minutes. After 45 minutes, crack the oven door open a little and leave the cheesecake in the oven for another 15 minutes. Remove from oven and let cool to room temperature, then refrigerate for 8 hours or overnight. TIP: Do not over-mix the batter. Do not beat the batter as this will create air bubbles in the batter. Spray the springform pan with non-stick cooking spray. Before serving, remove from the pan using a knife to run around the edges before releasing the pan.