Fresh Strawberry Cheesecake

Source: The Pampered Chef

16 (2-inch) graham cracker squares (approximately 1 1/4 cups chopped)
1/4 cup butter or margarine, melted
1/4 cup packed brown sugar
1 (24 count) package soft ladyfingers
1 quart fresh strawberries, rinsed and patted dry
1 (16 ounce) container sour cream, divided
8 ounces cream cheese, softened
1 (10 ounce) package frozen sweetened strawberries, thawed
2 (3.4 ounce) packages cheesecake instant pudding and pie filling
1/2 cup powdered sugar

Cook's Tip: Vanilla instant pudding and pie filling can be substituted for cheesecake pudding.

Heat oven to 400 degrees F.

For crust, finely chop crackers using Food Chopper. In Small Micro-Cooker, melt butter on HIGH 20 seconds; mix in brown sugar and graham cracker crumbs. Press crumb mixture onto bottom of Springform Pan. Bake 10 minutes; remove to Nonstick Cooling Rack. Cool completely.

Using Serrated Bread Knife, trim ladyfingers flat on bottom. Place ladyfingers around edge of pan, standing up against sides; fit together snugly. Set aside one perfect strawberry with stem for garnish. Hull remaining strawberries. Place strawberries next to each other, hulled side down, over entire surface of crust.

Measure 1/2 cup of the sour cream; set aside. Place cream cheese in Classic Batter Bowl; microwave on HIGH 20 to 30 seconds or until softened. Gradually whisk in thawed strawberries in juice and remaining sour cream using Stainless Steel Whisk. Add pudding mix; whisk until mixture is smooth and begins to thicken. Immediately pour pudding mixture over strawberries in pan, pressing down between berries using Classic Scraper. Use Large Spreader to create a smooth surface.

Combine reserved sour cream with powdered sugar in Small Batter Bowl; mix until smooth. Spread topping over cake, leaving 1/2-inch border around edge. For garnish, slice reserved strawberry using Egg Slicer Plus to create a strawberry fan; place on top of cake.

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 370, Total Fat 18 g, Saturated Fat 12 g, Cholesterol 60 mg, Carbohydrate 45 g, Protein 4 g, Sodium 450 mg, Fiber 2 g