3packs24 ounces of Fat Free cream cheese at room temperature
1 1/2teaspoonvanilla extract
Strawberry Swirl Ingredients:
1cupstrawberriesif out of season use frozen
splash of lemon juice
Preheat the oven to 350 degrees and line a 9 by 13 casserole dish with parchment paper.
Combine crushed graham crackers and butter until combined and the consistency of damp sand. (If you have one, use a food processor to crush and combine these ingredients, then wash out and use it again to combine the cake ingredients.)
Dump the crumbs in the bottom of your casserole dish or spring form pan and press down with a rubber spatula or your fingers until it's tightly packed and in an even layer.
Bake the crust for 10 minutes then remove from the oven to cool completely.
Combine the cake ingredients in a food processor or in a large bowl with a rubber spatula, do not whip you don't want to add air, you want it smooth. Let the cake mixture set for 10 minutes after combined to settle and allow any air bubbles pop.
While the cake mixture sets, you can add all the strawberry swirl ingredients to a blender and mix until all the berries are broken down into a liquid.
Add the cheesecake mixture to the casserole dish, use a rubber spatula to spread and even out. Drizzle the strawberry sauce over the top and use the spatula to swirl around.
Bake in the oven for 20-30 minutes, until the center just starts to firm up and the sides pull away. Let the cake cool on your counter top before moving to the fridge to chill.
Once the cake is chilled through and firm you can cut it. Grip both sides of the parchment paper and slide the cake out, if using a spring form pan release and gently remove the sides.
Use a large sharp knife to cut into 15 large bars and serve.