1 pre-made graham cracker crust
2 1/2 8-oz packages cream cheese, softened
1 cup sugar
1/4 tsp. vanilla
3 large eggs
8 oz. strawberries, hulled and sliced
6 oz. strawberry glaze
Set cream cheese and eggs out at least 1 1/2 hours before making cheesecake
Bake crust 8-10 minutes @ 350°F. Reduce heat to 300°F. Let crust cool.
Beat cream cheese in large mixing bowl. Gradually add sugar, beating until fluffy. Add vanilla. Beat in eggs one at a time. Pour into shell.
Bake 1 hour @ 300°F or until center is firm. Cool to room temperature.
Mix strawberries with glaze and spoon onto cheesecake. Chill at least 3 hours.
NOTE: The strawberries and glaze I have found come in larger containers - I use 16 oz. strawberries and 13 oz. glaze and keep the excess to use on ice cream and adding extra strawberries when serving the cheesecake.