1/2 c. graham cracker crumbs (7 squares)
1 tbsp. sugar
1 tbsp. corn oil butter, melted
19 oz. Neufchatel cheese, softened
1/2 c. sugar
2 tsp. lemon peel
1 tsp. vanilla extract
1/2 c. liquid egg substitute
Strawberry Glaze

Heat oven to 350 degrees. Stir together graham-cracker crumbs, 1 tablespoon sugar and corn oil butter. Press mixture evenly in bottom of 9 inch springform pan. Bake 8 minutes. Cool.

Reduce oven temperature to 300 degrees. Beat Neufchatel cheese in large mixer bowl. Gradually add 1/2 cup sugar, beating until fluffy. Add lemon peel and vanilla. Gradually add liquid egg substitute, beating until well mixed. Pour over crumb mixture. Bake about 50 minutes or until center is firm. Cool to room temperature. Spread with Strawberry Glaze. Chill at least 3 hours. Loosen edge of cheesecake with knife before removing side of pan. Makes 12 servings.

Strawberry Glaze: Mash enough fresh strawberries to measure 1 cup. Blend 1/2 cup sugar and 2 tablespoons cornstarch in small saucepan. Stir in 1/3 cup water and the strawberries. Cook, stirring constantly, until mixture thickens and boils.