°1/2 cup (125 ml) softened butter
°1/4 cup (60ml) sugar
°1 cup (250 ml) all-purpose flour
°1 cup (250 mL) 35% whipping cream
°3 pkgs Canadian cream cheese, softened
°3/4 c sugar
°2 tbsp. (30 ml) cornstarch
°4 tbsp. (220 ml) vanilla extract
In a bowl, using an electric mixer, beat the butter and sugar until fluffy. Stir in flour until lumps form. Press into bottom of 9-inch (23 cm) springform pan. Refrigerate 10 minutes.
Preheat the oven to 400°F (200°C). Bake the crust for about 15 minutes, or until firm and golden.
Meanwhile, in a bowl, using an electric mixer, whip 1/2 cup (125 mL) of the cream until stiff peaks form; Reserve. In separate bowl, beat cream cheese to fluffy. Stir in sugar and cornstarch until smooth. Adding eggs one at a time, whisk to combine. Stir in remaining unwhipped cream and vanilla extract. Fold the whipped cream into the mixture. Spread over baked crust.
Return the cake to the oven. Reduce temperature to 300°F (150°C). Bake for about 70 minutes, or until center is almost set. Remove from oven and slide a knife around to loosen. Let cool in pan on wire rack. Refrigerate to chill, about 6 hours or overnight. Cut with a warm knife. Garnish with fresh strawberries if desired.