Ingredients:
1 cup graham cracker crumbs
3 Tbsp. butter, melted
3 Tbsp. sugar
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 Tbsp. lemon juice
1 tsp. grated lemon peel
1 cup sour cream
3 eggs
1 Tbsp. cornstarch
1 pkg. (10 oz.) frozen strawberries, thawed
Directions:
- Preheat oven to 325°F.
- Mix cracker crumbs, butter and sugar. Press firmly into bottom of pan.
- Bake 10 minutes, remove from oven and set aside.
- Raise oven temperature to 350°F.
- Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with electric mixer on medium speed until well blended.
- Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.
- Bake 50 minutes or until center is almost set. Cool.
- Drain strawberries, reserving liquid. In a medium saucepan add enough water to reserved liquid to measure 1/2 cup then mix in cornstarch, blending well.
- Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool, then stir in the strawberries and spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.
