24 oz. cream cheese
4 eggs
2 1/4 c. + 2/3 c. granulated sugar
2 1/2 tsp. vanilla extract
5 tsp. lemon juice
1 tsp. lemon peel, freshly grated (optional)
16 graham cracker squares (8 full rectangles OR 1 c. crumbs)
1/4 c. confectioners' sugar
4 tbsp. butter, melted
8 oz. sour cream
6 drops green food coloring
1 tbsp. cornstarch
10 oz. strawberries, crushed
6 drops red food coloring
Red silk flowers

Combine cream cheese, eggs, 1 3/4 cups granulated sugar, 1 1/2 teaspoons vanilla, lemon peel and 4 teaspoons lemon juice. Mix for 20 minutes at medium speed with electric mixer.

Crush crackers and combine with confectioners' sugar and melted butter. Press into bottom of 2-piece removable-bottom angel food cake pan to form crust. (Do not line sides of pan with crust.)

Pour cheese mixture into pan on top of crust and bake 35-40 minutes in 350 degree oven. Cool for 30 minutes.

Frost with sour cream which has been mixed with 1/2 cup granulated sugar, 1 teaspoon of vanilla extract and green food coloring. Return to 425 degree oven for 7-10 minutes. Chill in refrigerator at least 6 hours.

At least 8 hours before cake is to be served, remove from pan. Combine cornstarch, 2/3 cup granulated sugar, 1 teaspoon lemon juice, red food coloring and crushed strawberries in a saucepan. Cook until thick and glossy, stirring constantly. Cool, pour on cake and chill in refrigerator until cake is to be served. Garnish the hole in the center with silk flowers. Serves at least 12 persons.