DIRECTIONS
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.
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.
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