Strawberry Cream Torte

CRUST
1/2 cup pecans or walnuts, toasted
1 1/2 cups flour
2 tablespoons sugar
3/4 cup cold butter

FILLING
8 ounces cream cheese, room temperature
1/2 cup sugar
1 cup whipping cream
3 cups fresh strawberries, halved

• Preheat oven to 325° degrees F.



• Place nuts in a food processor and pulse until chopped fine; add flour and sugar; When well blended, add the cold butter, two tablespoons at a time; Remove from processor and spread in a spring form pan, pushing the mixture one inch up the sides of the pan.



• Bake 30 to 40 minutes until golden; Remove from oven and cool.



• Place cream cheese and sugar in a mixing bowl and beat on high speed until fluffy and well blended.



• While the motor is still running, add small amounts of the whipping cream in a steady small stream into the cheese mixture, NOT TOO FAST, or the mixture will be too runny.
  When well blended, spread the cream mixture evenly into the baked, cooled crust (At this point, it can be covered and chilled up to 24 hours.).



• When ready to serve, place halved strawberries on top of the chilled cream mixture, remove the spring form pan rim, slice and serve.