Graham Cracker Crust Cheesecake with Lemon Curd & Strawberries
20 (small) graham crackers, crushed
4 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1/2 lb strawberries, sliced
¼ cup sugar
1 jar lemon curd
Macerate by mixing sliced strawberries with ¼ cup sugar, and small pinch of salt. Set aside.
Preheat oven to 350 degrees . Grease a 9 inch springform pan with butter.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Serve each sliced with a drizzle of lemon curd and some artfully arranged strawberries.