2 (8 oz.) pkgs. cream cheese at room temp.
2/3 c. sugar
4 eggs
2 tsp. grated fresh orange rind
1/4 c. fresh orange juice
1 (9-inch) graham cracker crust
1 pt. fresh strawberries
Orange glaze (below)

In large bowl of electric mixer beat cream cheese with sugar until smooth and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange rind and juice. Turn into prepared shell. Bake at 350°F for 35 to 40 minutes. Cool and chill. Rinse, hull and halve or slice strawberries. Arrange slices over top of cooled pie.

Begin by placing circle of strawberries around edge of pie. Then make second circle smaller; repeat, working toward center of pie. Pour orange glaze over strawberries. Chill at least 2 hours.

Serves 6 to 8.

ORANGE GLAZE:

1/4 c. butter
2/3 c. sugar
1/3 c. orange juice

Heat ingredients for glaze until sugar is dissolved. Pour over cake in pan. Allow cake to thoroughly cool in pan.