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Step 1

Heat oven to 350. In blender, blend 1 (10 oz) pkg frozen strawberries in syrup/thawed until smooth. In saucepan combine strawberry puree and 1 tbsp cornstarch and cook and stir until thickened. Cool. Combine 1 3/4 c finely crushed graham crackers and 1/4 c melted butter and press firmly onto bottom of greased 13x9 inch baking pan. In large bowl beat 2 (8 0z) pkgs softened cream cheese until fluffy. Then gradually beat in 1 (14 oz) can eagle brand sweetened condensed milk until smooth. Add 2 large eggs, 1/3 c lemon juice and 1 tsp vanilla extract and mix well. Pour over crust. Drop strawberry mixture by spoonfuls over batter. Gentrly swirl with a knife or spatuala. Bake 25-30 minutes until center is set. Cool.


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