1 stick butter, melted
1/2 lb. graham cracker crumbs
3 (8 oz.) pkg. cream cheese, softened
4 whole eggs
1 c. sugar
1 tsp. vanilla
1/2 pt. sour cream
2 tbsp. sugar
2 tbsp. lemon juice

BERRY TOPPING:

1 pkg. (16 oz.) frozen strawberries
4 tbsp. sugar
4 tbsp. cornstarch
1/4 tsp. salt
1-2 tbsp. cold water

To make crust combine graham cracker crumbs and butter, mixing well. Press mixture into the bottom of a 9 inch springform pan; set aside.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1 cup sugar; mix well. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Pour into pan and bake for 25 minutes at 350 degrees. Remove from oven and cool on rack for 15 minutes. Turn oven temperature up to 475 degrees.

Mix sour cream, sugar and lemon juice together and spread over the top of the cheesecake. Bake at 475 degrees for 5 minutes. Let cool to room temperature on a wire rack and then chill in refrigerator.

To make berry topping, drain juice from strawberries. Add cold water, sugar, cornstarch and salt in a saucepan on the stove until mixture is brought to a boil. Cook until mixture is thick. Cool completely and then pour over top of cheesecake. Chill thoroughly in refrigerator until ready to serve.