Strawberry Cheesecake

filling
500 g. cream cheese
1/2 c. sugar
1/2 t. vanilla essence
2 eggs
15 - 20 ripe strawberries, quartered.

crust
1 c. crushed biscuits, of any sort.
1/2 c. brown sugar
1/4 c. butter

- For the crust, add sugar to biscuit crumbs and mix until uniform. Add butter and rub until the constancy is pressable into a pie pan. (or as I have done, press into the bases of a"jumbo" muffin tin)
- Refrigerate
- Meanwhile, in a large bowl, blend cream cheese, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Fold in the strawberries just enough until incorporated into the batter, then pour into pie crust / tartlettes.
- Bake at 350f for 35 -40 minutes, (25 -30 for individual cheesecakes) or until the centre of the pie doesn't wiggle when you shake it. Chill for 3 or more hours, overnight is ideal, and decorate with leftover strawberries.