———————————–CRUST———————————– 1 1/2 c Graham cracker crumbs
2 tb Sugar
3 tb Margarine or butter; melted
———————————-FILLING———————————- 19 oz Cheese, cream; softened
1 c Sugar
2 ts Lemon peel; grated
1/4 ts Vanilla
3 Eggs
———————————–GLAZE———————————– 1 c Strawberries; mashed
1 c Sugar
3 tb Cornstarch
1/3 c Water
Pre-heat oven to 350?F. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9″ spring form pan. Bake 10 minutes. Cool. Reduce oven temperature to 300?F. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.