1 1/4 c. graham cracker crumbs
2 tbsp. sugar
3 tbsp. butter, melted
2 pkgs. (8 oz.) each plus 1 pkg. (3 oz.) cream cheese, softened
2 tsp. grated lemon peel (or lemon juice)
1 c. sugar
1/4 tsp. vanilla
3 eggs
1 c. dairy sour cream or Strawberry glaze

Heat oven to 350 degrees. Stir together cracker crumbs and 2 tablespoons sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 9 inch spring form pan. Bake 10 minutes. Cool. Reduce oven temperature to 300 degrees. Beat cream cheese in large mixer bowl. Gradually add 1 cup sugar, beat until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time. Pour over crumb mixture. Bake 1 hour or until center is firm. Cool to room temperature. Spread with sour cream or glaze. Chill at least 3 hours. Loosen edge of cheesecake with knife before removing side of pan. Serves 12.

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