1 (10 ounce) package frozen strawberries in syrup, thawed
1 tablespoon cornstarch
1 3/4 cups finely crushed cinnamon graham crackers
1/4 cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk
2 large eggs
1/3 cup lemon juice
1 teaspoon vanilla extract
1. Heat oven to 350 degrees F. In blender container, blend strawberries until smooth. In saucepan, combine strawberry puree and cornstarch; cook and stir until thickened. Cool.
2. Combine graham crumbs and butter in small bowl; press firmly on bottom of greased 13x9-inch baking pan.
3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.
4. Drop strawberry mixture by spoonfuls over batter. Gently swirl with a knife or spatula. Bake 25 to 30 minutes until center is set. Cool. Cut into bars. Chill. Store leftovers covered in refrigerator.