1 1/4 c. graham cracker crumbs
2 tbsp. sugar
3 tbsp. butter
2 (8 oz.) pkg. plus 1 (3 oz.) pkg. cream cheese
1 c. sugar
2 tsp. grated lemon peel
1/4 tsp. vanilla
1 c. sliced strawberries
3 eggs
1 c. strawberry glaze

Heat 2/3 cup strawberry jelly and 1 teaspoon lemon juice, stirring constantly, until jelly is melted and smooth. Remove from heat; let stand 5 minutes.

Heat oven to 350 degrees. Mix cracker crumbs, 2 tablespoons sugar, and the butter. Press in bottom of large pie plate. Bake 10 minutes; cool.

Heat oven to 300 degrees. Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually, beating until fluffy. Add lemon peel and vanilla. Beat in 1 egg at a time. Pour over crumb mixture.

Bake until center is firm, about 1 hour. Cool to room temperature. Refrigerate at least 3 hours. Top with sliced strawberries. Pour strawberry glaze over the strawberries.