2 c. graham cracker crumbs
1/2 c. butter (melted)
1 1/4 c. sugar
2 1/2 lb. cream cheese
2 lg. eggs
1 tsp. vanilla extract
3 tbsp. corn starch
1 c. sour cream

STRAWBERRY TOPPING (OPTIONAL)
10 or 12 oz. pkg. frozen strawberries
1 1/2 tbsp. corn starch
3 oz. water
Red food coloring

Mix graham cracker crumbs and butter together and press into bottom and lower side of a greased 9 inch springform pan. Chill pan in freezer while making filling. Beat cream cheese and sugar in mixing bowl at medium speed until smooth and light. Beat in eggs, vanilla and corn starch until blended. Stir in sour cream. Pour into prepared springform pan and place in 325 degree preheated oven for 1 hour and 10 minutes. Turn oven off and open door slightly to let cool for about 3 hours. Remove cake from pan.

Strawberry Topping: Defrost strawberries, add water and corn starch and bring to a boil for 1 minute. Add several drops of red food coloring and cool to lukewarm. Spread topping on cake.