Yield: 8 servings-1 9” pie
Crust: 1 3/4 cups graham cracker crumbs 3 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1 stick melted butter
1 pinch salt
Filling: 2 (8-ounce) packages cream cheese, softened 1 cup sugar 3 large eggs 3 tablespoons lemon juice, freshly squeezed 1/4 teaspoon salt 3 cups sour cream 1 pint strawberries, hulled 1/4 cup sugar 1 tablespoon Chambord
Preheat oven to 350 degrees F. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan or 24 ramekins. Set aside. For filling: In a large mixing bowl, beat the cream cheese and 1 cup sugar until very smooth (about 3 minutes), preferably with a whisk beater. Beat in the eggs, beating until smooth and scraping down the sides once or twice. Add the lemon juice and salt and beat until incorporated. Beat in the sour cream just until blended. Pour the batter into the prepared pan or ramekins. Place the filled cheesecake pan or ramekins into the larger pan and surround it with 1-inch of very hot water. Bake the cake in 350 degree oven for 45 minutes. Ramekins may be set after about 40 minutes, remove from oven. For a larger cheesecake, after 25 minutes, cover loosely with foil. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour).
Cover with greased plastic wrap and refrigerate overnight.
For the strawberries: Combine the strawberries, 1/4 cup sugar and Chamboard. Allow to sit at least one hour.
To unmold, wipe sides of pan several times with a towel run under hot water and wrung out. Arrange strawberries on top.