CRUST:

3/4 c. flour
1/2 tsp. grated lemon peel
1 slightly beaten egg yolk
3 tbsp. sugar
6 tbsp. butter
1/4 tsp. vanilla

FILLING:

3 (8 oz.) pkgs. cream cheese
1/4 tsp. grated lemon peel
2 tbsp. flour
2 eggs
1/4 c. milk
1/4 tsp. vanilla
1 c. sugar
1/4 tsp. salt
1 egg yolk
Strawberry glaze

Combine first 3 ingredients. Cut in butter until crumbly. Add egg yolk and vanilla; mix well. Pat 1/3 of dough on bottom of 8" spring form pan (sides removed). Bake at 400 degrees about 7 minutes or until golden brown; cool. Butter sides of pan; attach bottom. Pat remaining dough on sides of pan to height of 1 3/4". Let cream cheese stand at room temperature to soften. Beat until creamy; add vanilla and lemon peel. Mix sugar, flour and salt; gradually blend into cheese. Add egg and egg yolk all together; beat just until blended. Gently stir in milk. Turn into crust lined pan.

Bake at 450 degrees for 10 minutes; loosen sides of cheesecake from pan with spatula. Cool 1/2 hour or more; remove sides of pan and cool 2 hours longer.

Meanwhile prepare glaze. First place 1 cup strawberries on top of cake.

GLAZE:

3/4 c. fresh strawberries, crushed
1/3 c. sugar
1/2 c. water
4 tsp. cornstarch

Heat water, sugar and cornstarch; gradually stir in berries. Bring to a boil; stir constantly. Cook and stir until thick and clear. Add a few drops of red food coloring. Cool and pour over strawberries. Baked by Sonny Kinion many times but never by me.