1 1/4 c. graham cracker crumbs
2 tbsp. sugar
3 tbsp. melted butter
2 (8 oz.) pkgs. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. sugar
2 tsp. grated lemon peel
1/4 tsp. vanilla
3 eggs
1 c. sliced strawberries
2/3 c. strawberry jelly
1 tsp. lemon juice

Preheat oven to 350 degrees. Mix cracker crumbs, 2 tablespoons sugar, 3 tablespoons melted butter; press into bottom of springform pan. Bake 10 minutes; cool. Reduce heat to 300 degrees.

Beat cream cheese and sugar until fluffy. Add lemon peel and vanilla, then 1 egg at a time. Pour over crumb mixture. Bake until center is firm (about 1 hour).

When cake is cool (after about 3 hours in refrigerator), top with strawberries. Heat jelly and lemon juice until melted and let stand 5 minutes. Pour over strawberries. Cool completely. Yield 12 servings.