Directions

1. Line an 8 x 8 square pan with parchment paper on all sides and set aside.
2. First, make the strawberry swirl. Combine the strawberries and corn syrup in a small saucepan over medium heat. Using a wooden spoon stir the strawberries and corn syrup together, breaking down the strawberries as they cook. Stir the mixture as it cooks, cooking until the strawberries and corn syrup have reduced and thickened, about 10 minutes. Transfer the strawberry syrup to a container and place in the fridge to chill while you make the other layers.
3. In a mixing bowl, combine the graham cracker crumbs, melted butter andKaro^® Light Corn Syrup. Stir all the ingredients together until combined. The mixture should resemble wet sand. Press the graham cracker crust into an even layer in your prepared pan.
4. Make the cheesecake layer. In a clean bowl combine the softened cream cheese, powdered sugar, Karo^® Light Corn syrup, vanilla and salt. Use a large fork or a wooden spoon to mix everything together until combined and smooth. Scrape down the sides of the bowl and carefully fold in the whipped topping until completely combined. Do not over mix.
5. The cheesecake will be light and creamy, but will firm up in the fridge.
6. Spoon the cheesecake over the graham cracker crust, using a rubber spatula to spread it into an even layer. Spoon dollops of the strawberry syrup on top of the cheesecake and use a butter knife to create big swirls. Don’t over swirl the cheesecake.
7. Cover the pan tightly with plastic wrap and set in the fridge overnight to set. When ready to serve, use a clean sharp knife to slice into 16 squares. Serve cold!