2 1/2 c. packaged graham cracker crumbs
1/4 c. sugar
1/2 c. butter or regular butter, softened

FILING:

5 pkg. (8 oz. size) soft cream cheese
1 3/4 c. sugar
3 tbsp. flour
1 tbsp. ground lemon peel
5 eggs
1/2 c. heavy cream
1/2 c. dairy sour cream
1/4 tsp. vanilla extract

Make crust. In medium bowl, with hands or back of spoon mix graham cracker crumbs with sugar and soft butter until they are well combined.

Press mixture on bottom and sides of 9 inch pan. Preheat oven to 500 degrees.

Make Filling: In large bowl of electric mixer. Combine cream cheese, sugar, flower, lemon peel and vanilla. Blend. Beat in egg and egg yolks one at a time. Add cream, beating until combined. Pour into crust-lined pan.

Bake 10 minutes. Reduce oven temperature to 250 degrees and bake 1 hour longer.

Spread top with sour cream and let cool in pan on wire rack. Refrigerate 3 hours or overnight. Cut cheese into wedges. Top with strawberries. Makes 16 to 20 servings.