1 1/4 c. graham cracker crumbs (about 15 sq.) or 1 1/4 c. finely crushed whole wheat flake cereal
2 tbsp. sugar
3 tbsp. butter, melted
2 pkg. (8 oz. each) plus 1 pkg. (3 oz.) cream cheese, softened
1 c. sugar
2 tsp. grated lemon peel
1/4 tsp. vanilla
3 eggs
1 c. dairy sour cream or cherry, strawberry or blueberry glaze (below)

Heat oven to 350 degrees. Mix cracker crumbs, 2 tablespoons sugar and the butter. Press in bottom of 9 inch springform pan. 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 but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan. Top with sour cream or glaze. 12 servings.

CHERRY GLAZE:

1 can (16 oz.) pitted red tart cherries, drained (reserve syrup)
1/2 c. sugar
2 tbsp. cornstarch
4 drops red food color

Add enough water to reserved cherry syrup to measure 1 cup. Mix sugar and cornstarch in saucepan. Stir in syrup mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in cherries and food color. Cool completely.

Strawberry Glaze: Arrange 1 cup sliced strawberries on cheesecake. 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. Pour over strawberries just before serving.

Blueberry Glaze: Drain 1 can (16 ounces) blueberries, reserving liquid. Add enough water to liquid to measure 1 cup. Mix 1/2 cup sugar and 2 tablespoons cornstarch in saucepan. Stir in the 1 cup liquid. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in blueberries; cool.