Strawberry Cheesecake

for the base

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine or butter, melted


for the filling

19 ounces cream cheese, softened
1 cup sugar
2 teaspoons lemons, rind of, grated
1/4 teaspoon vanilla
3 eggs

glaze

1 cup strawberries, mashed
1 cup sugar
3 tablespoons cornstarch
1/3 cup water


Pre-heat oven to 350 degrees

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 300 degrees

Filling: beat cream cheese in 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