Category: Dessert

• Pre-heat the oven to 375f
• Wrap the 10 inch Spring Form Pan (Buckle Closed) with Aluminum Foil covering the outside and bottom.  Going all the way to the outside top of the pan so there are no seems.  Now do it again! Yes double wrap!  You don't want water seeping into your Cheese Cake.
• Grease the inside of the pan.  Spay on some oil, or take some butter and rub it all over the pan.

Crust

• Combine all ingredients for the crust and mix well. Tip: Mix the dry ingredients first, then add the melted butter.
• Press the crust into the bottom of the pan.  Must be evenly distributed.
  
• Bake for 10 mins
• Remove from oven and set aside
• Reduce the oven to 325
• Boil a Kettle of water. ( ~6 cups)

Filling

• Mix all the ingredients together in a bowl, until it's uniform but don't over mix.  Once it looks uniform stop immediately.
• Set the Spring Form Pan with the crust baked in it, onto a large cookie sheet with a rim. (You are going to pour water into it so make sure it has some room to hold water)
• Pour the filling into the Spring Form Pan.
• Pour the water from the kettle into the cookie sheet. As high as you can.  You want the moisture in the oven so the filling doesn’t crack.  Not more than an inch of water.
• Bake for 1 hour  30~45 mins.

  Test for it to be ready is the filling will jiggle just a little when you nudge it. 
• Remove if from the oven and cool it in a water bath.  Slowly pour cold water from the tap, into the cookie sheet to help it cool.  When the water is no longer hot to touch but warm you have finished cooling it. Usually takes ~ 30 mins. This is an important step for cooling the entire cheesecake.
• Carefully remove the spring form pan from cookie sheet, remove the foil from the outside of the pan.  You wrap the top of the spring form pan with plastic wrap. (To keep the moisture in) Place in the fridge for 8 hours to cool. (Think over night).
• Remove from the fridge.  Undo the ‘buckle’ and remove the sides of the spring form pan.  (Leave the cake on the bottom of the pan.)
• Decorate with Strawberries and refrigerate until you are ready to serve