1 cup crushed chocolate graham crackers
1/4 cup melted butter
5 (8 oz) packages of cream cheese
1 3/4 cup sugar
2 tablespoons flour
2 teaspoons vanilla extract
5 eggs + 2 egg yolks
1/3 cup milk
1 1/2 teaspoons lemon zest
1/3 cup water
1/3 cup sugar
32 ounces fresh strawberries
For the crust, crush the graham crackers in a food processor or blender. Stir in the melted butter. Then press the crust into the bottom of a greased spring form pan.
For the cake, blend together the softened cream cheese, sugar, flour and vanilla extract until well combined and almost fluffy. Blend in the eggs and yolks with a low setting (if using an electric mixer) until just combined. Stir in the milk and lemon zest. Pour the batter over the prepared crust and bake at 325°F for 1 1/2 hours. Allow to cool for 15-20 minutes before refrigerating.
For the topping, first set aside 15-16 strawberries for the topping. In a pot combine the water, sugar and the remaining strawberries (tops removed) and cook over low heat. Mash the strawberries into a paste and allow to simmer until the liquid has reduced slightly. Remove from heat and allow to cool. Reserve about 1/4 of the liquid.
Spread the strawberry topping over the cheesecake. Press the 15-16 top strawberries into the jam. Now drizzle that reserved liquid over the top of these strawberries so they are all slightly sweetened.
Source:A Beauti Ful Mess