2 1/2 lb. cream cheese (5 (8 oz.)
1/4 tsp. vanilla extract
1 tsp. lemon
1 3/4 c. plus 1/3 c. sugar
3 tbsp. all-purpose flour
Pinch of salt
5 eggs
2 egg yolks
1/4 c. cream
Crust (see following recipe)
1 qt. strawberries
1/4 c. water
1 tbsp. cornstarch
1 tsp. butter

1. Preheat the oven to 475 degrees.

2. Beat cream cheese until fluffy. Add vanilla and lemon juice.

3. Combine 1 3/4 cups of the sugar, the flour and salt. Gradually blend into cheese mixture. Beat in eggs and egg yolks, one at a time and the cream. Beat well.

4. Pour mixture into the prepared crust. Bake for 8-10 minutes.

5. Reduce the heat to 200 degrees. Bake for 1 1/2 hours longer, or until set. Turn off heat. Allow cake to remain in the oven with door ajar for 30 minutes.

6. Cool on a rack. Chill.

7. To prepare the glaze, wash and hull the strawberries. Crush enough berries to make 1/2 cup. Boil the crushed berries, 1/3 cup of the sugar, the water and cornstarch 2 minutes, stirring. Add the butter. Strain and cool.

8. Arrange the whole berries over the top of the cheesecake and pour the glaze over the berries. Chill.

CRUST:

For 1 (9 inch) springform pan. 1/2 tsp. sugar 1 tsp. grated lemon 1/4 lb. butter 1 egg yolk, lightly beaten 1/4 tsp. vanilla extract 1 1/2 c. almonds, chopped

1. Preheat the oven to 400 degrees.

2. Combine flour, sugar and lemon juice and almonds. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Mix. Pat 1/3 of the dough over the bottom of a 9 inch springform pan with sides removed. Bake for about 6 minutes, or until golden. Cool.

3. Butter the sides of the pan and attach to the bottom. Pat remaining dough around sides to a height of 2 inches.