Lemon Mousse Cheesecake with Macerated Strawberries

 

2 C. halved strawberries

1/2 C. sugar

 

CHEESECAKE

5 T. butter, melted

2 C. vanilla wafer or graham cracker crumbs

3 8-ounce packages cream cheese

4 eggs

1 1/3 C. sugar, divided

juice of 2 lemons, about 1/4 cup

2 T. flour

16 ounces sour cream

1 tsp. vanilla extract

 

Preheat oven to 350F. To prepare macerated strawberries, combine ingredients and let stand 2 hours. Wrap a springform pan with foil (to prevent the butter from seeping out). To prepare cheesecake, combine melted butter and crumbs. Press into bottom and partially up sides of pan. Set aside. Beat cream cheese until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add 1 C. sugar, lemon juice, and flour. Beat well. Pour batter into prepared crust. Place springform in a 9×13-inch pan. Pour water in pan to half way up springform. Bake 35-45 minutes or until set on the sides, but partially jiggly in the center. Combine sour cream, remaining 1/3 C. sugar, and vanilla; mix well. Dollop onto edges of hot cheesecake, then gently spread over top. Place back in oven for 10 minutes and remove. Cheesecake will set as it sits. Chill 2 hours or overnight. Slice and serve with macerated berries.