CRUST 1 1/2 c Graham crakers
2 T Sugar
3 T Butter or margarine; melted
-FILLING- 19 oz Cream cheese; softened
1 c Sugar
2 t Lemon peel; grated
1/4 t Vanilla
GLAZE 1 c Mashed strawberries
1 c Sugar
3 T Cornstarch
1/3 c Water
Pre-heat oven to 350f. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9″ springform pan. Bake 10 minutes.
Cool. Reduce oven temperature to 300f.
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.
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.