for the topping
1 pint of strawberries chopped, took 3/4 of them and added
1/4 cup of (cane) sugar, a dash of vanilla extract,
a dash of lemon juice,
a cornstarch paste (1 tablespoon of cornstarch mixed with a little bit of water),
put them all in a nonreactive pot and let it come to a boil while using a potato masher to mash up the strawberries and squeeze out the juice - when they were done (about 5 min on medium low heat) i mixed in the rest of the strawberries and waited till the cheesecake was cooled out of the oven to spread the topping on top ~
for the cheesecake filling, just follow the directions on the philly cream cheese package ~
