1 lb. plus 4 oz. cream cheese
1/2 c. sugar
2 tbsp. cornstarch
1 extra lg. egg
1 tsp. vanilla
1/2 c. heavy cream
Zest from 1 lemon

In a mixing bowl, cream cheese until light and fluffy. Combine cornstarch and sugar and gradually add to cream cheese. Beat in egg, then vanilla and heavy cream. Pour into well greased 7 inch spring form pan with graham cracker crust on the bottom and half way up the sides of the pan.

Bake in a preheated 450 degree oven for 40 to 45 minutes or until the top is golden brown. Cool for 3 hours, then refrigerate until 15 minutes before serving.

This cheesecake always gets 4 stars from my family and friends. I usually decorate this cake with chocolate dipped strawberries.