2 1/2 c. crushed graham crackers
2/3 c. melted butter
1 1/2 tbsp. sugar
1 tsp. cinnamon

FILLING:

2 (8 oz.) pkgs. cream cheese
1 c. sugar
1/4 c. plain flour
5 eggs, separated
2 1/2 tbsp. lemon juice
Grated rind of 1 lemon
2 c. sour cream

TOPPING:

1 c. strawberries
1 c. apple juice
1/2 c. sugar
2 tbsp. cornstarch
2 tbsp. water

Mix the crushed graham crackers with the melted butter, sugar and cinnamon. Press on the bottom and sides of a 10 inch springform pan. Refrigerate until ready to use.

Beat the cheese with the sugar until light. Add the flour and egg yolks and beat until smooth. Add the lemon juice, lemon rind and sour cream and beat with an electric mixer for ten minutes. Beat the egg whites until stiff. Gently fold into the cheese mixture.

Pour into the prepared crust and bake in a 350 degree oven for one hour. Turn off the heat and leave in the oven for another hour (Do Not Open The Oven Door). Then open the oven door and leave for one more hour. Remove from the oven and cool. Remove the sides of the pan.

Mix together the strawberries (or any other berry), apple juice and sugar in a saucepan and bring to a boil. Mix the cornstarch with the water and add to the fruit. Cook, stirring constantly, until the topping is thick and transparent. Cool and spread on top of the cake.