MAKE THIS: Key Lime Strawberry Swirl Cheesecake

My sister and I were chatting the other day about our favorite desserts.. and she said hers was a toss up between cheesecake, key lime pie, and fresh strawberry pie. (and who wouldn't agree?) but as she was listing these off a little light bulb popped in the air above my head as I thought... HOW fantastic would those desserts be in combination??? And because I am up for a challenge... I went home and got to work... the next day I took my sister a Key lime Strawberry Swirl Cheesecake and she sat sighing, dreamily eating this new dessert created just for her! :) So I just had to share. Plus, it tastes like summer.

Key Lime Strawberry Swirl Cheesecake

1 cup Graham cracker crumbs
2 tblsp granulated sugar
2 tblsp softened butter
4 8oz. pkgs cream cheese, softened/room temp
1 cup sugar
zest from 1 lime
3/4 cup key lime juice (I actually used regular limes, fresh squeezed.  I think Key Limes would be much better-- but would you believe Key Limes are hard to come by in KS??? HA! you can also use bottled Key Lime Juice)
1 tsp vanilla
4 eggs
3-4 tblsp flour
4-5 med size ripe strawberries
1 tblsp sugar
1/4 cup strawberry preserves

Pre-heat oven to 350.
Cut a 9 in circle parchment paper to line bottom of 9-in spring form pan.
Mix Graham cracker crumbs, sugar (2 tblsp), and butter, and press into bottom of pan. Bake in preheated oven for 5 mins, then remove to cooling rack. 
Using mixer cream together cream cheese, sugar (1 cup), and lime zest. While still mixing, pour in lime juice slowly ( so it doesn't splash and make a mess!) and then add one egg at a time until just incorporated. Add flour one tablespoon at a time untill you have a smooth, thick consistency (not runny). Pour mixture over graham cracker crust.
Wash and hull berries, and puree them with 1 tblsp sugar, add preserves to make one smooth, pourable mixture. Carefully pour the pureed mixture in a large spiral over the top of the cream cheese mixture. Use the tip of a small knife to 'swirl' the strawberries in, making loops or figure 8's across the top.
Bake for about 60 mins, or until a knife point comes out of the middle clean.
Cool completely be fore transferring from pan, and chill for several hours before serving (otherwise it all kinda slides apart... not pretty!) Serve with whipped cream and fresh berries on top!
ENJOY! (I know we did...)