Strawberry Cheesecake

Strawberry Cheesecake

Pie Crust (*can be found at your local grocery store)

Filling:
5-8oz. pkgs. cream cheese
1 1/2 cup sugar
2 egg whites
1 pt. whipping cream
5 whole eggs
2 tbsp. flour
1 pt. sour cream
Lemon juice (to taste)

Topping:
2 cans frozen strawberries
2 tbsp. sugar
2 tbsp. cornstarch

Filling:
Combine the cream cheese and sugar; beat until smooth. Add in all other ingredients and mix well; pour into crust. Refrigerate cake for 6 hours to overnight. Preheat oven to 425 degrees. Bake for 15-17 minutes. Reduce the heat to 250 degrees and bake for 45 minutes or until firm.

Topping:
Cook strawberries, cornstarch and sugar until thickened. Spread on cake; cool. Refrigerate cake for 4-6 hours or until cool.

Serve!

*Johnna's tip: Add a dollop of whip cream to your slice..if you can handle it;-)