Fresh Strawberry Cheesecake

16 (2 1/2-inch) graham cracker squares (approximately 1-1/4 cup chopped)
1/4 cup butter or margarine, melted
1/4 cup packed brown sugar
1 package (24 pieces) soft ladyfingers
1 quart fresh strawberries, rinsed and patted dry
1 (16 ounce) container sour cream, divided
8 ounces cream cheese, softened
1 (10 ounce) package frozen sweetened strawberries, thawed
2 (3.4 ounce) boxes cheesecake flavored instant pudding and pie filling
1/2 cup confectioners' sugar

Preheat oven to 400 degrees F.

For crust, finely chop crackers using food chopper. In 1-quart covered microwave-safe bowl, melt butter on HIGH for 20 seconds; mix in brown sugar and butter. Press crumb mixture onto bottom of springform pan. Bake 10 minutes: remove to nonstick cooling rack.
Cool completely.

Using serrated bread knife, trim ladyfingers flat on bottom. Place ladyfingers around edge of pan, standing up against sides. Fit together snugly.

Set aside one perfect strawberry with stem for garnish. Hull remaining strawberries with tomato corer. Place strawberries next to each other, hulled side down, over entire surface of crust.

Measure 1/2 cup of sour cream; set aside.

Place cream cheese in classic 2-quart batter bowl. Gradually whisk in thawed strawberries in juice and remaining sour cream using 10-inch whisk. Add pudding mix; whisk until mixture is smooth and begins to thicken. Pour pudding mixture over strawberries in springform pan, pressing down between berries using super scraper. Use large spreader to create a smooth surface.

Combine reserved sour cream with confectioners' sugar in 1-quart batter bowl; mix until smooth. Spread topping over cake, leaving 1/2 inch border around edge.

For garnish, slice reserved strawberry using egg slicer plus to create a strawberry fan; place on top of cake.

Yields 12 servings.

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