1 c. graham cracker crumbs
1 c. plus 6 tbsp. sugar
1/2 tsp. ground ginger (optional)
4 tbsp. unsalted butter, melted
2 lbs. cream cheese, room temp.
1 1/2 tsp. finely grated lemon peel
2 tsp. pure vanilla extract
1 pt. sour cream, room temp.
1/2 c. strawberry jelly
1 tsp. arrowroot
2 pts. strawberries

1. Preheat oven 300 degrees. Butter a 10 x 2 1/2 inch springform pan.

2. In a small bowl mix together crumbs, ginger, 1/4 cup sugar. Stir in melted butter. Transfer to prepared pan and press into the base in an even layer. Refrigerate for 30 minutes.

3. In a large bowl combine cream cheese, lemon peel, vanilla and remaining sugar. Beat by hand or at low speed of mixer until creamy and smooth. Add the eggs one at a time, beating just until thoroughly blended. Stir in the sour cream.

4. Pour cheesecake batter into prepared pan and place on a cookie sheet. Bake in the middle of the oven 1 1/4 hours. Turn the oven off and prop door open a few inches. Let the cake rest in the oven for 1 hour. Transfer to a rack. Let cool to room temperature. Cover with plastic wrap and refrigerate overnight.

5. In a small saucepan whisk the strawberry jelly with the arrowroot until blended. Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool, stirring occasionally to prevent a skin from forming.

6. Brush surface of cheesecake with a thin layer of glaze. Trim bases of the strawberries. Set the berries on the cake with points up. Brush with remaining glaze. Refrigerate 20 minutes to set the glaze. Serve cold or at room temperature.