CRUST:

2 c. fine zwieback crumbs (1 6-oz. pkg., 24 slices)
1/3 c. sugar
1/2 c. (1 stick) melted butter
1 tsp. cinnamon

FILLING:

2 lb. (4 c.) lowfat cottage cheese
1/4 c. (1/2 stick) melted butter
8 oz. Eggbeaters (equivalent of 4 eggs)
1 c. sugar
1/4 c. flour
Juice of 1 lemon
1 tsp. vanilla
1/4 tsp. salt

GLAZE:

1 pt. (2 c.) hulled, washed strawberries
1/4 c. water
1/2 c. sugar
1 tbsp. cornstarch

Blend crust ingredients. Press mixture in even layer over bottom and up 2 inches of 9-inch mold. Combine filling in blender until smooth. Pour into crumb mold. Bake until firm in the middle at 300°F about 90 minutes. Remove from oven and cool completely on wire rack in the mold.

Make glaze. Crush enough strawberries to make 1/4 cup. Save remaining berries to garnish cake. Place crushed berries in small saucepan. Add water and bring to boil. Simmer 3 minutes. Strain juice from cooked berries. Measure water to make 1/2 cup liquid. Combine sugar and cornstarch in same saucepan. Blend in strawberry juice. Cook, stirring constantly, until mixture thickens and boils 1 minute. Remove from heat, cool.

Loosen cake around sides with knife. Release spring and remove sides from mold. Transfer cake with 2 pancake turners from bottom of mold to serving plate. Halve remaining strawberries lengthwise. Arrange around edge of cake and in center. Carefully spoon thin layer of glaze over strawberries. Chill before serving.