CRUST:

1 1/2 c. graham cracker crumbs
6 tbsp. melted butter
2 tbsp. sugar

FILLING:

2 lb. cream cheese
3/4 c. sugar
2 lg. eggs, beaten
1 tsp. vanilla
2 tbsp. cornstarch
1 c. sour cream
Strawberry pie filling for topping

Combine crust ingredients on bottom of 9-inch springform pan. Chill crust in freezer while making filling.

Beat cream cheese and sugar until smooth. Beat in eggs, vanilla, and cornstarch. Stir in sour cream until mixture is well blended. Pour into crust and bake 10 minutes at 450 degrees. Reduce temperature to 200 degrees and bake 45 minutes. Allow cake to cool with oven door slightly open for 3 hours. Then refrigerate.