Mimi's Strawberry Cheesecake

By laynebass

Ingredients

• Crust:
• Crumbs of 25 Honey Graham Crackers
• 1 stick of butter
• 1/2 cup chopped pecans
• Press into the bottom of an 8 x 8 in. or 7 x 11 in. pan
• Cheesecake:
• 3 eggs
• 1 cup sugar
• (1) 8 oz. pkg. Philadelphia Cream Cheese
• dash of salt
• 1 pint of sour cream (at room temp.)
• Topping:
• 1 pkg. strawberry Jello in
• 1 cup boiling water.
• 1 large pkg. frozen sliced strawberries
• dash of salt.

Preparation

Step 1

Make a crust of:
Crumbs of 25 Honey Graham Crackers
1 stick of butter
1/2 cup chopped pecans
Press into the bottom of an 8 x 8 in. or 7 x 11 in. pan

With an electric mixer, beat:
3 eggs
1 cup sugar
(1) 8 oz. pkg. Philadelphia Cream Cheese
Dash of salt
Pour over crumb crust and bake in oven at 325 degrees
for 30 to 45 minutes or until firm.

Remove from oven and immediately spread:
1 pint of sour cream (at room temp.) over the cheesecake and
put back into the oven and bake for 15 to 20 min.
or until set.

Remove from oven. Cool on rack.

While cake is cooling, dissolve:
1 pkg. strawberry Jello in
1 cup boiling water.
Cool. Add:
1 large pkg. frozen sliced strawberries and a dash of salt.

When cake is cool, pour Jello Mixture over it and
place in refrigerator for 24 hours. ( If you can wait that
long :-) )

Mimi's note: I usually make a double recipe and put
it in a 10 x 14 in. pan. One graham cracker is one
"square" ..... they usually have two sections...sometime four skinny ones.
Anyway, take a cracker out of the pack and break it in half. That is ONE
cracker for this recipe. In other words use 12 1/2 whole crackers as they
come from the stack. Some folks have a hard time knowing how to measure the
crackers. Have fun making and eating it.